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Tuesday, May 26, 2015

Chocolate Hazelnut Fudge Bars.

Allergen Information: Free of dairy, egg, corn, gluten, yeast
Ingredients: Makes a medium bread pan 9 by 5 inch
1/2 cup coconut milk or other non dairy milk
1.5 oz vegan dark chocolate, 1/3 to 1/2 cup, (1/2 of 3 oz Theo 70% Cacao Dark Chocolate)
3/4 cup Justins chocolate hazelnut butter or plain homemade hazelnut butter
1 tsp vanilla extract
3/4 to 1 cup dates, pitted
1. Soak the dates in warm water for 10 to 15 mins.
2. Heat coconut milk until almost hot then take off heat. Add chocolate and let sit for half a minute, then whisk to melt.
3. Blend the melted chocolate, nut butter, vanilla, dates until smooth. Taste and adjust sweet, chocolate etc. Blend well. Pour into parchment lined pan. Freeze for 2 hours. Slice and serve or slice and freeze in airtight container.
To make quick Nutella shake: Take 2 to 3 pieces of the fudge or 3 tbsp vegan nutella(chocolate hazelnut butter), 3/4 cup almond milk, sweetener to taste, ice cubes. Blend and serve.
Note: Use any nut butter for variations. Use seed butter to make nut-free. Blend with 2 cups coconut milk to make nutella ice cream.…/chocolate-hazelnut-fudge-bars.h…

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