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- Chocolate (milk or dark) | 250 g
- Coconut oil (unflavored) | 100 g
- Hazelnuts | 80 g
- Apricot | 50 g
- Grease a shape with coconut oil and parchment paper; Reserve.
- In a pan over a bain-marie, melt the chocolate.
- In a bowl, mix the chocolate with the coconut oil, hazelnut and apricot.
- Pour the mixture into the greased form. Refrigerate for 1 hour before unmolding and cutting the fudge into squares.
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