2 cups hazelnuts
1/3 cup maple syrup
2 tbsp coconut butter
1/3 cup cacao powder
½ cup cacao butter, melted
½ cup cashews
1 cup brazil nuts
½ cup BALANCE Organic Cacao Superfoods Booster
1 tbsp coconut oil
1/2 cup brown rice syrup (or maple syrup)
1 tsp vanilla paste
Method1. Process the hazelnuts in a food processor until they resemble a fine meal but in no way look oily or like nut butter. Add the remaining ingredients and blitz for another minute until all the ingredients have been mixed through. They should resemble a crumbly texture. Press the base evenly into a 26 x 16cm tin lined with baking paper. Place in the fridge and allow it to chill while you make the filling.
2. Place the cacao butter in a stainless steel bowl over boiling water. Once it begins to melt remove from the heat to allow it to fully melt.
3. Process the nuts in a food processor until they resemble a fine meal and begin to release their oils; this time it can begin to turn into nut butter. Add the remaining ingredients and blend until smooth with a sticky fudge-like texture.
4. Spoon the fudge into the tray and spread evenly. Place a piece of baking paper on top of the fudge and use your hands to get the top even and smooth. Chill in the fridge with the paper on.
5. After a minimum of 6 hours (or when set firm), remove from the fridge and slice into bars.