Ingredients
Makes: 20 pieces
TO DECORATE (optional)
Method
- First, finely chop the dark chocolate and place in a heatproof bowl with the coconut oil. Place the bowl on top of a saucepan containing 2cm of water to create a double boiler. Make sure the bowl sits on the rim of the saucepan and doesn’t touch the water. Bring to a boil then reduce the heat to simmer. Melt the chocolate slowly and gently, stirring occasionally. Once the chocolate has completely melted, remove from heat.
- Next, add peanut butter to the bowl and mix until smooth. Finally, add the maple syrup, but ensure the chocolate and maple syrup are of a similar temperature. Cold syrup may cause the warm chocolate to seize. Mix until smooth, then fold through the biscuits, marshmallows, and hazelnuts.
- Pour the fudge into a tin of choice (we used a 15 cm square tin). Top with melted mylk chocolate plus extra marshmallows and biscuits to make it look extra pretty. Set in the fridge for 4 hours. The fudge will keep in the fridge up to 2 weeks or in the freezer for a couple of months.
TIPS:
- The Woolworths Select and Free From Gluten brands are both vegan friendly. Otherwise, you’ll need to check the ingredients.
- You’ll be able to purchase vegan marshmallows online or at a vegan specialty store.
