1 cup 100 per cent hazelnut spread
3 tablespoons raw cacao powder
3 tablespoons pure maple syrup
3 tablespoons softened coconut oil
2 tablespoons cacao nibs
2 tablespoons hazelnuts, roasted, skins removed and chopped
Line the base and sides of a 20 cm × 10 cm loaf tin with baking paper.
Place the hazelnut spread, cacao powder, maple syrup and coconut oil in the bowl of a food processor. Using the pulse button, process until the mixture just comes together
Transfer the mixture to the prepared tin and level the surface, then sprinkle the cacao nibs and hazelnuts over the top, pressing down lightly.
Freeze for 1 hour or until almost firm. Cut the fudge into 16 pieces and serve chilled.
This is an edited extract from Michelle Bridges new book Food For Life, published by Macmillan Australia.