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Hazelnut Coconut Chocolate Truffle Fudge Bites
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!

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! -@healthy_belly

Recipe

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ingredients

  • 11/2 cups dark chocolate chips
  • 13/4 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.