With holidays season approaching I got a bit more active with cooking – lets face it – we will all eat a lot of sweets. Making your own sweets will not make them less caloric but they will be healthier for you.

This recipe is very easy and quick to make. I used agave syrup for a sweetener in it as it does not tend to put the insulin level so high so after eating it you will not get even more greedy for new sweets and these healthy fats in it will keep you full longer time.


Prepare muffin cups or some kind of pralines model, what ever you have on hand. It is important that it is a bite big so you will not get really huge 10 000 calories pralines:)

There are two layers to be made:

Chocolate layer

1 cup chocolate morsels or dark chocolate

2 tbsp coconut oil

1/4 cup hazelnut butter

1 tbsp agave syrup

Melt the chocolate with coconut oil in a sauce pan – keep your heat low and mix the whole time. Take it off the heat and mix in agave syrup and hazelnut butter.

When the mass is totally mixed distribute evenly in prepared models (you have to decide on your own how many you want to have resp. how fat layer you will make)

Put them in a fridge until you in the meantime prepare the caramel part.

Caramel layer

5 tbsp coconut oil

5 tbsp agave syrup

1/2 cup coconut milk

2 tbsp hazelnut butter

1 tsp vanilla powder

Again in a sauce pan melt coconut butter and then add agave syrup. Mix all together until they blend completely. Add  coconut milk and steer, while keeping it on the lowest heat. When it starts to make little bubbles take it of and mix in the rest of the ingredients.

Take the chocolate part out of fridge and add an upper layer of caramel. On some of them I added also some minced hazelnuts for even more intense taste.

Put them back in a fridge for few hours or if you need them faster you can put them also in the freezer for an hour.

They are fitting so good to coffee…Ready to try this?

healthy chocolate caramel fudge