• Elly McLean

Homemade Hazelnut Fudge

The combination of protein, fibre and fats in this fudge means that although you will love the taste, you'll find that you feel nicely satisfied after a reasonable portion. And you know what that means? NO GUILT ATTACHED.


This recipe was inspired by an intense appreciation for cacao (well, obviously) whole, unprocessed foods and wanting a new and creative use for flaxseed meal.


Flaxseeds (sometimes also known as linseeds) can be eaten whole or ground down to create a meal and they're a little nutrition powerhouse. For those on a plant based diet their incredibly high amount of the beneficial Omega-3 fatty acid (ALA) makes them an important part of the plant-based diet. For those wanting to nurture their gut microbiome (which is all of us!) as flaxseeds are about 35% fibre they make an ideal prebiotic (food for the bacteria living in the gut microbiome) and support regular bowel motions. Oh, and they're also high in protein (about 30% protein).


You can make your own hazelnut butter if you wish, but given you're already taking the time to make your own fudge, I thought I would help you recoup a little.


Enjoy!


Ingredients (makes 12 pieces)

1/3 cup flaxseed meal

1 cup hazelnut butter

1/3 cup extra virgin coconut oil, melted

Pinch cinnamon

1/2 cup cacao powder

1/3 cup pitted dates


Method

To a blender, please add the pitted dates and hazelnut butter. Blend until the dates appear blended with the hazelnut butter.

Next add the flaxseed meal, coconut oil, cinnamon and cacao powder.

Once very well combined empty the content between 6 muffin trays. I recommend using a silicone muffin try as it makes it easier to move the fudge at the end.

Place in the freezer for minimum 1 hour.

When ready to eat, cut each piece into two and serve.

You can store in the freezer for later consumption.




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