Guilt-Free Pretzel Chocolate Hazelnut Fudge Bars
[Vegan]

For the Base:

1. Preheat your oven to 350°F and line a square baking tin with grease-proof paper.
2. In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt. Mix and bring together with your hands until a dough forms.
3. Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in color.
4. Allow to cool fully before topping.

For the Filling:

1. Place the coconut into a food processor and whizz up until creamy.
2. Add in the hazelnut butter, cocoa powder, melted cocoa butter, maple syrup, and vanilla. Whizz up until smooth.
3. Add in the Medjool dates and salt, combine. If the mixture is too thick, add in more maple syrup until the right consistency. It should be pourable.
4. Spread the chocolate fudge layer onto the cooled base until level, add in some pretzels (optional).
5. Pop into the freezer for 25-30 minutes or until firm.
6. Slice into squares and serve.