One more week.
One more week until October break. One more week until lazy mornings, baking days, and Madrid. One more week until I do away with the madness of school, the insanely busy days, and the struggle of waking up at an ungodly hour. I absolutely adore learning, and if you’ve read my About Me page, you’ll know that I often delve into fascinating online courses in addition to a rigorous school, but everyone needs a break every so often, and I simply can’t wait.
I can’t wait to explore Madrid and take cheesy pictures next to the Museo del Prado. I can’t wait to eat fudge whenever I want for a whole week, but most of all? I can’t wait to experiment. To throw ingredients in a bowl, go mad, and hope for the best! I had a spare hour or two today, so I did just that. I still can’t quite wrap my mind around this incredible flavour combination of cold, nutty, chocolately, and fudgy – it’s quite insane.
Creamy, icy, yet melt-in-your-mouth fudge with a sweet, buttery, crunchy undertone of hazelnuts all stirred up with a good dose of naughtily dark and delicious chocolate. Trust me on this one – if you have a store of these in the freezer, nothing can stop you. Not even those horrid, dark, cold mornings that end in you wrapping yourself in a multitude of towels you purposefully put in the dryer to warm yourself up. Or is that just me?
And since we’re on the topic of fudge, did you know that if you cut your fudge as soon as it’s hard enough to cut and bury it in the depths of the freezer, nobody will know about your possibly excessive fudge-eating habits? I speak from experience, my friends!
hazelnut chocolate chip fudge
Prep Time: 10 minutes
- 1 cup hazelnuts
- 1 cup macadamia nuts
- 2/3 cup almond milk
- 2 tablespoons vanilla extract
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- pinch salt
- 2 tablespoons cacao butter, melted
- 1 cup chocolate chips
1. Combine all ingredients except chocolate chips in a high-speed blender (I used my Vitamix) until very smooth and creamy, about 3-4 minutes.
2. Scoop out the mixture, then fold in chocolate chips.
3. Spread the mixture in a 8×8 baking tray lined with greaseproof paper.
4. Freeze for 2-3 hours or until firm. Cut into small squares and store in an airtight container.