Crunchy Chocolate Fudge | Recipe | Natalie Penny

Name: Crunchy Chocolate Fudge | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; In a bowl add the oil/fat you will be using with the chocolate and melt over a small shallow filled pan of water.; In a bowl combine all the remaining ingredients except the coconut. Add the chocolate/fat mix when melted. Combine fully.; Pour into a line container, loaf tin is the perfect size, but a Tupperware will do just as well.; Top with the coconut or nuts and seeds of choice.; Place in the fridge or freezer until set, approx. 30 mins. Cut into small squares. It will make 30-40.; Store in an airtight container in the fridge. It will keep well for a couple of weeks, but I promise it will not last that long!

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Essentially you need a nut or seed butter, chocolate, and a fat, for this one. Add in whatever seeds you like for crunch, hemp/sunflower are both good…

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Ingredients

Ingredients
Instructions
In a bowl add the oil/fat you will be using with the chocolate and melt over a small shallow filled pan of water.
In a bowl combine all the remaining ingredients except the coconut. Add the chocolate/fat mix when melted. Combine fully.
Pour into a line container, loaf tin is the perfect size, but a Tupperware will do just as well.
Top with the coconut or nuts and seeds of choice.
Place in the fridge or freezer until set, approx. 30 mins. Cut into small squares. It will make 30-40.
Store in an airtight container in the fridge. It will keep well for a couple of weeks, but I promise it will not last that long!