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Cardamom coffee fudge

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

Instructions

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.

Extra Dark 93%
Extra Dark 93%

Refined dark chocolate with aromas of cocoa

Product details
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LOVECHOCK

Delicious raw chocolate, made with only the best natural ingredients

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