Makes 15

Ingredients

1 cup medjool dates
150g vegan dark chocolate, melted and cooled
3 Tbsp True Natural ABC Butter
¼ cup True Cacao Powder
½ tsp salt
2/3 cup roasted hazelnuts, crushed

Method

1. Line a small baking tray with baking paper

2. Place all ingredients, except the hazelnuts, into a high-speed blender and mix on high until a smooth paste forms

3. Fold through the hazelnuts, then press mixture into the tray

4. Place the tray into the freezer for 1 hr to set

5. Slice into desired portions. This fudge can be stored in the fridge for up to 1 week or freezer for a month