"Hazelnut coconut chocolate truffle fudge bites with cranberries, peanut butter, and tahini, anyone? These were the messiest things to photograph, I can tell you that much, but they are utterly delicious!"
Hazelnut Coconut Chocolate Truffle Fudge Bites
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From healthy_belly
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 1 1/2 cups dark chocolate chips
- 1 3/4 cups full fat coconut milk
- 4 tablespoons peanut butter
- 2 tablespoons tahini
- 1 cup hazelnut flour (ground hazelnuts)
- 1/4 cup roasted hazelnuts (roughly chopped)
- 1/4 cup dried cranberries
- 1/4 teaspoon vanilla
- pinch of salt
Method
Step 1
Line a loaf tin (25 cm x 11 cm) with parchment paper. Place chocolate chips, peanut butter, tahini, vanilla and sea salt in a large bowl.
Step 2
Place chocolate chips, peanut butter, tahini, vanilla and sea salt in a large bowl.
Step 3
Heat coconut milk in a saucepan over medium-high heat and gently bring to a boil.
Step 4
Remove from the heat, and pour over the chocolate mixture. Wait for 5 minutes to allow the chocolate to melt, then start stirring until smooth. Add in the ground hazelnuts and whisk until well combined.
Step 5
Fold in chopped hazelnuts and cranberries.
Step 6
Pour the mixture into prepared pan, and chill overnight, or until the fudge is completely set (the truffle fudge is best served chilled). Cut into bites before serving.