Blueberry and Hazelnut Fudge

This is our take on Fruit and Nut chocolate that we would inhale as little kids. Gooey and nutrient-dense, this fudge is simple and raw and again great for little chefs to try their hand. Pro tip: keep it in the fridge, to reduce the richness of the fudge. Storing it in the freezer, although amazing, will make you reach for more than one square. And this is a treat, remember!


100g almond butter
100ml melted coconut oil
3 tbsp Mabel & Joy Balance Organic Cacao Superfoods Booster 
3 tablespoons brown rice syrup (or maple syrup)
1 tsp vanilla extract
50 g blueberries, fresh or dried
50g hazelnuts, roughly chopped


1. Line a 35 cm x 25 cm baking tray with baking paper.
2. Put the almond butter, coconut oil, Balance Blend, brown rice syrup and vanilla in a food processor and blitz until really well combined.
3. Spread the mixture evenly over the prepared baking tray and dot with the hazelnuts and blueberries, fully submerging some and leaving others to sit nicely on the surface.
4. Transfer to the freezer for 30 minutes, or until set, then cut the fudge into squares.
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