Ingredients for 15 fudges:
1 bar of Lovechock 93% au bain-marie
16 pitted medjoul dates
100 grams of pecans
50 grams of almond flour
2 tablespoons cocoa
2 teaspoons cardamom
1 espresso shot
1 tablespoon coconut oil
topping:
1 tablespoon almond paste
1 tablespoon coconut oil
1 tablespoon cocoa powder
1 tablespoon agave or maple syrup
Step 1: Grind the pecans in a food processor into a flour.
Step 2: Add the almond flour, dates, cocoa and coconut oil and blend to a whole.
Step 3: Add the melted chocolate and espresso shot and blend again until smooth.
Step 4: Divide the batter over a 15 by 15 centimetre baking tin and leave to harden for half an hour in the freezer.
Step 5: Make the topping by mixing the ingredients together to make a paste.
Step 6: Remove the fudge from the freezer and spread with the topping.
Refined dark chocolate with aromas of cocoa