Why are hazelnuts so expensive? I love these lil' nuts but I only buy them for special occasion bakes. Or nonbakes as the case may be. These fudgy bars start melting as soon as they're out of the freezer but I'm gonna attempt to take some on a flight to Wellington tomorrow for our vegan friends - wish me luck!
This recipe is adapted from Vladia Cobrdova's A Whole New Way to Eat (Murdoch Books, 2017). She adds fresh ginger to hers, caramelised with honey. I did a cheat's version and just used organic apricots for some added sweetness. It's not a supersweet fudge but it's super healthy.

1 1/2 c hazelnuts
5 pitted medjool dates
3 tsp ground chia seeds
1/2 c  cacao powder
1/4c LSA
1/2 c tinned coconut milk or cream
1/4 c melted coconut oil
1/4 c chopped dried apricots

Toast the hazelnuts on a baking tray in the oven at 200C for about 10 min. Remove from the oven and place on a tea towel. Rub the nuts together so the skins flake off.

Combine the rest of the ingredients except the apricots in a blender and whiz on high until smooth. You may need 1 or 2 tbsp water to get the mixture running.

Transfer to a bowl and mix in the nuts and apricots. Spread out onto one layer on a baking tray lined with baking paper and freeze until firm. Cut into your desired pieces.