Did you know your Plenish hazelnut milk has a story to tell? The hazelnuts that make our delicious hazelnut milk are from a foundation called the Happy Hazelnut Project.

The Happy Hazelnut Project is dedicated to the production of a fair and transparent supply chain of turkish hazelnuts and fair pay from workers to farmers.
They support the protection of the environment through promotion of organic farming and better agricultural practices in the hazelnut producing area.

Help us celebrate the happy hazelnut project and organic September and give this hazelnut fudge recipe from Plenish chef Joey O’Hare a try.


Vegan, dairy and gluten-free.

Makes 40 pieces



300g 80% raw or dark chocolate

1/3 cup (80ml) Plenish hazelnut milk

¼ cup (60g) hazelnut butter, or another nut butter of your choice

½ cup (80g) hazelnuts

2 tablespoons maple syrup

1 teaspoon vanilla extract

pinch flakey sea salt



Preheat the oven to 170 degrees.

Toast the hazelnuts for 6-8 minutes, until golden.

Combine everything else in a medium saucepan and place on the lowest heat possible.

Allow this to melt very gently, only stirring from time to time.

Line a loaf tin with some baking paper, or a double layer of cling film.

Once the chocolate has all melted, stir through the toasted hazelnuts, and tip the fudge mix into the lined loaf tin.

Place this in the fridge for 1-2 hours to cool, or the freezer for 20 minutes.

Dust with cacao powder and slice into little cubes.

This will keep in a sealed container in the fridge for 1 week, but is best enjoyed at room temperature.




To celebrate Organic September, when you spend over £180 on the Plenish website you will receive a FREE organic hamper worth over £100.

If you’re going organic this September, share your experiences with us @plenishcleanse and join the #OrganicSeptember movement!

Try our award winning organic cleanses here.


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