Chocolate Pecan Praline Fudge
makes about 16 small squares
1 cup (200g) coconut sugar
1/4 cup (60ml) water
1/2 cup (50g) cacao powder
1/2 cup (50g) cocoa powder
1/2 cup (150g) cacao butter drops
1 1/2 cup (150g) ground pecan nuts
handful chocolate covered mulberries, to decorate
Add the cacao butter into a pan, and place it onto a low-medium heat to melt. When the cacao butter has melted, add in the cocoa powder and cacao power, and stir together until smooth. Then remove it from the heat.
Add the coconut sugar and water into another, larger pan, and place it onto a low-medium heat. Stir for 2-3 minutes until the sugar has dissolved, and then remove it from the heat.
Next, add the ground pecan nuts into the pan with the coconut sugar, and stir them into the mixture. Then, get the cocoa butter mixture, and pour it into the pan with the coconut sugar and pecan nuts. Stir everything together until it is smooth and well mixed.
When this is done, line a small dish with greaseproof paper, and pour the fudgy mixture into the dish. After this, move the dish into the freezer to set for about 2 hours.
Then, remove the chocolate from the freezer and slice it into about 16 squares. Serve it straight away, or move it into the fridge to be stored for later.