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.