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Hazelnut and ginger chocolate fudge bark

Name: Hazelnut and ginger chocolate fudge bark
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 210g shelled hazelnuts (unroasted); 5 pitted dates; 3 tsp white chia seeds; 40g cacao powder; 25g LSA meal (ground linseed, sunflower seeds and almonds, from health food shops); 125ml coconut milk; 60ml coconut oil, melted, plus 1 tsp extra; 50g fresh ginger, coarsely chopped; 3 tsp raw honey; You’ll also need…; Baking tray lined with non-stick baking paper

By: Vladia Cobrdova

Published: 9 Aug 17
Updated: 14 Nov 24

Hazelnut and ginger chocolate fudge bark

It’s guaranteed to be love at first bite when you try Vladia Cobrdova‘s chocolate date fudge. Chewy, rich and studded with hazelnuts – it’s perfect with a strong coffee.

Easy
June 2017

Test kitchen approved

Serves 4-6
Hands-on time 35 min, oven time 8-10 min, plus freezing

It’s guaranteed to be love at first bite when you try Vladia Cobrdova‘s chocolate date fudge. Chewy, rich and studded with hazelnuts – it’s perfect with a strong coffee.

Nutrition: per serving

Calories: 438kcals
Fat: 37.8g (12.6g saturated)
Protein: 9.4g
Carbohydrates: 12.2g (8.7g sugars)
Fibre: 12.2g
Salt: trace

For 6

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Ingredients

210g shelled hazelnuts (unroasted)
5 pitted dates
3 tsp white chia seeds
40g cacao powder
25g LSA meal (ground linseed, sunflower seeds and almonds, from health food shops)
125ml coconut milk
60ml coconut oil, melted, plus 1 tsp extra
50g fresh ginger, coarsely chopped
3 tsp raw honey

You’ll also need…

Baking tray lined with non-stick baking paper

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Method

Heat the oven to 200°C/180°C fan/gas 6. Spread the hazelnuts over a baking sheet lined with non-stick baking paper, then roast for 8-10 minutes until they start to change colour. Set aside.
Meanwhile, whizz the dates, chia seeds, cacao powder, LSA meal, coconut milk, coconut oil and 1 tbsp water in a blender until smooth. This is your date fudge.
Put the extra teaspoon of coconut oil and the chopped ginger in a small saucepan over a medium heat. Stir for 3 minutes or until the ginger begins to turn golden. Add the honey and cook for another 2 minutes or until it begins to crystallise. Remove from the heat, then add the toasted hazelnuts to the pan and combine well.

Transfer to a mixing bowl, add the date fudge and stir to combine, then spread the mixture thinly over the base of the prepared baking tray in a roughly square shape. Put in the freezer for about 30-40 minutes until the bark has set hard. To serve, break up into shards or slice into rough pieces.

Recipe from June 2017 Issue

Nutrition

For 6

Nutrition: per serving

Calories: 438kcals
Fat: 37.8g (12.6g saturated)
Protein: 9.4g
Carbohydrates: 12.2g (8.7g sugars)
Fibre: 12.2g
Salt: trace

delicious. tips

If you can’t find LSA meal, just use one of the ingredients listed, or a mixture of what you can find.
This is best made on the day and finished up within 2-3 days. Keep in a sealed container in the freezer.
You can buy raw (not heat- treated or pasteurised) honey in large supermarkets and health food shops. Or use regular clear honey, if you like.