1 cup cacao butter, melted
1/2 cup almond butter
1 cup agave
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 cup raw cacao powder
1/2 cup raw hazelnuts, chopped
1-Blend melted cacao butter, almond butter, agave, sea salt and vanilla extract in a food processor until smooth.
2-Add cacao powder slowly, and blend until well combined.
3-Add 1/4 up of chopped hazelnuts in the mixture.
4-Lighly grease a 1/6 baking pan with coconut oil and line the bottom with parchment paper.
5-Pour the fudge mixture into the pan and tap it against a flat surface to spread the mixture evenly.
6-Gently press the remaining 1/4 cup chopped hazelnuts on the top surface of the fudge.
7-Wrap airtight and let set in the fridge min 3 hours to overnight.