Hazelnut chocolate fudge slice

Ingredients

½ cup of coconut oil

¼ cup of honey

2 eggs- beaten together

2 tsp vanilla extract

1 cup of gluten free four

60g blanched hazelnuts -1/2 cup, chopped

½ cup of raw cacao powder

½ cup of almond milk

Icing

½ cup of ayam thick coconut cream –this is the top layer when you open the can-save the liquid for smoothies etc

¼ cup granulated sugar like coconut sugar or rapadura

¼ cup of raw cacao powder

60g blanched hazelnuts- ½ c

3 tbsp coconut oil

Method-Icing

Put the nuts in a food processor and blitz until chopped, add your vanilla, sugar, coconut cream and coconut oil, blitz until smooth. It may look like it is splitting- when smooth add your cacao, then it all comes together.

Method-base

Preheat oven to 180c

Line a 20x 20 cake tin with baking paper

In a small pot melt honey and coconut oil.

In a medium bowl put in your flour and cacao powder.

Add your 2 beaten eggs, milk and vanilla to the flour mix, add your oil/honey mix. Mix well then add your hazelnuts, mix again.

Spread into your prepared cake tin and bake for 20 minutes.

Take out and put on a cake rack to cool.

Ice when cool. Store on bench in an airtight container, or you can put in the fridge but he icing will go firm.