Paleo Salted Chocolate Hazelnut Fudge
A decadently rich chocolate dessert that is perfect for anyone with food sensitivities to dairy, eggs and gluten. This no-sugar recipe is delicious, can be made ahead and when stored in the refrigerator, has a shelf life of over a month.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 1 9" pan 1x
- Cuisine: New American
Ingredients
Scale
- 1 cup coconut milk
- 1 1/2 T chopped cacao butter
- 1/2 cup raw honey
- 1 T brewed coffee or espresso
- 1 vanilla bean or 1 T vanilla bean paste
- 1 t Maldon sea salt, divided
- 12 ounces good quality unsweetened chocolate, chopped
- 2 tablespoons toasted hazelnuts, skins removed and chopped
Instructions
- Put the coconut milk in a saucepan and heat for about 5 minutes over medium heat. Add the next 4 ingredients and, stir and cook over medium heat for about 20 minutes. Remove from heat and stir in 1/2 t Maldon flakey sea salt.
- Put the chocolate in a stainless steel bowl and whisk in the hot coconut mixture until the chocolate is smooth and uniform in texture.
- Spread the chocolate mixture in a 9″ round glass or porcelain tart pan or an 8″ square pan with straight sides. Sprinkle with toasted, chopped hazelnuts and remaining 1/2 t flakey sea salt. Chill for at least 2 hours before serving. When ready to serve use a thin sharp knife to slice the tart into 1 1/2″ pieces. Use a small spatula or offset knife to gently lift the pieces from the pan.
- Store any leftover pieces in the fridge.
Notes
If you are making this on a very hot day, the chocolate may get too soft. If it does, put it in the fridge to harden up before you chop it.