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Sugar free Hazelnut Praline Chocolate Fudge Crunch

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Mr B is a chocolate person. If there’s something to celebrate, out comes the chocolate, tired and lethargic, where’s my chocolate? I guess you could say he’s one dedicated chocoholic! But over the years I’ve managed to wean him off the sugary stuff and onto the dark side! This healthy Keto chocolate fudge recipe is one of his favourite requests!

Today since giving up refined sugar both our palates have adjusted and we no longer crave the sweetness we once did, opting for dark choc and often the hardcore 100% stuff! For those not quite there yet I’ve added the option for a naturally sweetened version in the recipe below, using just a touch of honey.

A refined sugar free praline filling made from hazelnut butter and coconut oil blended with crunchy toasted hazelnuts, raw cacao and cacao butter. This Paleo/ Keto chocolate fudge is what chocolate lover’s dreams are made of.

Makes 24 small squares


  • 3/4 cup + 1 tbsp (75g) of raw cacao
  • 1 cup (130g) of cacao butter
  • 1/2 cup (80g) of coconut oil
  • 6 tbsp of hazelnut butter (or almond, cashew, macadamia butter, or a mixture of)
  • 1/3 cup (50g) of blanched hazelnuts toasted
  • 1 – 2 tablespoons of honey or maple syrup (or to taste) – optional
  • Small pinch of sea or Pink Himalayan salt
To decorate
  • 2 tablespoons of crushed hazelnuts


Preheat the oven to 190C (fan assisted.)

Place the whole balanced hazelnuts on a baking tray and roast in the oven for about 8 minutes until golden. Remove from the oven and allow to cool.

Meanwhile, fill a saucepan with an inch of boiling water. Add the cacao butter to a heat proof jug or bowl and place into the pan. On a low heat, stir the cacao butter until fully melted. Add the coconut oil and allow to melt.

Sieve the raw cacao powder and fold into the cacao butter/ oil mix until combined. Stir in the almond butter and chosen sweetener to taste. Add a small pinch of salt.

Place the whole hazelnuts in a plastic sandwich bag and gently crush with the end of a rolling pin. Keep chunky. Stir into the praline chocolate mix.

Line a small baking tray, approximately 23 x 14 cm, with grease proof paper or option to use silicone chocolate moulds. Pour in the chocolate mix and leave in the fridge for 30- 45 minutes to set.

Once solid remove from the fridge, top with crushed toasted hazelnuts and cut into bite sized chunks. Keep in the fridge and enjoy when the chocolate cravings come!



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