Aromatic Espresso, Roasted Hazelnut, Chocolate Fudge
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, REFINED SUGAR FREE, PALEO
The scent of aromatic coffee and roasted hazelnuts emanates from this fudge making it grandly enticing. Taking a delicate bite you will discover lusciously rich chocolate entwined with a satisfying fudge that encompasses the perfect amount of stretch and chew. It is the perfect indulgence to have with friends around a crackling fire once the little ones are tucked up in bed.
Recipe
60g hazelnuts (raw or roasted)
50g raw cashews
80g cocoa mass
50g cocoa butter
1 tsp pure vanilla essence
1 tsp good quality finely ground coffee
Pinch of salt (I use pink Himalayan salt)
100g honey, less if you wish (I use raw honey for the health properties it holds)**
**A note for low FODMAP folks, maple syrup is significantly lighter than honey, so I don’t recommend substituting the honey for maple syrup by weight in this recipe. I apologise that I haven’t taken a ‘cup’ measurement, but please feel free to substitute maple syrup (or rice malt syrup) to taste.
If you are not too sensitive you might find that you cope surprisingly well with this fudge, it is lovely and intense so we find we only eat very a little amount at a time.
Method
To begin line a rectangular slice tin with baking paper and set aside.
If you are using raw hazelnuts preheat the oven to 180C and roast your hazelnuts for 6-7 minutes. Remove from the oven and allow them to cool enough to easily handle.
Rub your roasted hazelnuts gently with your fingers to remove their loose, dry skins (no need to fret if some of the skins hold fast, it won’t matter if some remain in the fudge).
Now place your roasted (and rubbed) hazelnuts in your food processor along with the raw cashews. Blitz until you have made a lovely sticky nut butter, you may have to scrape the sides of your machine down a few times until you reach the consistency of a thick butter that is as smooth as possible.
Now add the honey, coffee, vanilla and salt to your food processor (on top of your nut butter) and blitz until lovely and creamy, again scraping the sides down a few times if necessary.
Meanwhile place your cocoa butter and cocoa mass into a small saucepan and gently melt over low heat, stirring regularly (alternatively you may wish to melt your butter and mass in the microwave on a low watt setting).
Now add your melted cocoa mass and cocoa butter to the blender and whiz until coming together nicely.
At this point you may begin to fret that the oils from the cocao mass and cocoa butter have separated and that your fudge mix doesn’t look as you had expected. This is a good sign! During the setting process the fudge mixture separates into two perfect ‘layers’ in the slice tin; a rich and satisfyingly stretchy bottom layer and a snappy and more intensely espresso-esque top layer. It works beautifully!
Now that you trust me that this is going to work, spoon/pour the fudge mixture into your prepared slice tin and spread out evenly (you will notice that there is a stretchy, gooey bottom layer and a runny top layer that will set into a snappy aromatic espresso layer).
Place into the freezer to set for 2-3 hours or in the fridge for approximately 6 hours, or until set.
This fudge is best sliced straight from the fridge.
Now wait for the little ones to snuggle down in their beds and curl up in the arms of a comfy chair around a steaming hot drink and a generous hunk of fudge, share with friends…or you know a good book!
