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

Method:
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.
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