Chocolate Praline Fudge

Vegan | Gluten Free 

Our good friend Harriet Emily has been travelling for four months. Her first recipe to return to the fold? Chocolate! This is a rich, indulgent praline-y, fudge-y, decadent chocolate treat that can be whipped up and dived into no matter the occasion. It’s a simple recipe to make, and ready to take a bite into within a couple of hours – so prepare yourself to feast on this.
makes about 16 small squares

1 cup (200g) coconut sugar
¼ cup (60ml) water
½ cup (50g) cacao powder 
½ cup (50g) cocoa powder 
½ cup (150g) cacao butter
1½  cup (150g) ground pecan nuts
handful chocolate mulberries, to decorate
Add the cacao butter into a pan, and place it onto a low-medium heat to melt. When the cacao butter has melted, add in the cocoa powder and cacao power, and stir together until smooth. Then remove it from the heat.
Add the coconut sugar and water into another, larger pan, and place it onto a low-medium heat. Stir for 2-3 minutes until the sugar has dissolved, and then remove it from the heat.
Next, add the ground pecan nuts into the pan with the coconut sugar, and stir them into the mixture. Then, get the cocoa butter mixture, and pour it into the pan with the coconut sugar and pecan nuts. Stir everything together until it is smooth and well mixed.
When this is done, line a small dish with greaseproof paper, and pour the fudgy mixture into the dish. After this, move the dish into the freezer to set for about 2 hours.
Then, remove the chocolate from the freezer and slice it into about 16 squares. Serve it straight away, or move it into the fridge to be stored for later.

Check out more of Harriet Emily’s creations on her blog and social media:


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