Salted Chocolate Oat Fudge

Line a 9×9 inch pan with baking parchment.

Break the dark chocolate into pieces and put into a glass bowl. Place over a bain marie, and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, stir in the gram flour and heat gently for 5 minutes. Then add in the coconut milk and sugar, and heat until the sugar has dissolved completely. Transfer the mixture to a food processor, along with the jumbo oats, nut butter and salt, and blitz until the mixture is smooth. Stir in the chopped pecans, then pour into the lined pan, making sure it’s evenly spread. Top with the remaining pecans, and cover.

Refrigerate for at least 6 hours, or overnight to firm up. Once firm, cut into squares and store in an airtight Tupperware in the fridge.