I make lots of different healthy treats and love them all but I think these are going to be high on my list of favourites. The chocolate mixture has a slight softness which contrasts so well with the crispy nuts. Heaven! The recipe works equally well with almonds.

1 Toast the nuts, in a dry pan, in the oven or under the grill until they are a light golden brown throughout. Once cool rub off any loose skins and chop by hand into small pieces.

2 Melt the chocolate in a bowl over a pan of hot water. Add the coconut oil, honey and vanilla extract and stir until the oil is melted, then add the nuts and stir to combine.

3 Pour the mixture into a small square tin or container (I use a small loaf tin). The mixture ideally should be about 1½ cms deep. Place in the fridge until the mixture is set.

4 Once set, loosen the mixture with a knife and tip out onto a chopping board. Then using a sharp knife heated first by dipping into boiling water cut the fudge into about 18 squares. Keep these in a sealed container in the fridge or freezer until needed.