Toast hazelnuts in a skillet or frying pan, tossing frequently for about 5 minutes. Remove and place in a clean tablecloth, rubbing to remove as much skin as possible. Coarsely chop and set aside.
In a saucepan, slowly melt peanut butter, cacao butter, maple syrup and chocolate over low heat.
Once fully melted and combined, separate about ¼ cup and set aside.
Fold in remaining ingredients into the saucepan and pour into a lined 8x8 baking tray.
Spread evenly and pour in the chocolate mixture you set aside into any cracks. Smooth the top.
Refrigerate for at least 2 hours. Slice into squares, dust with the coconut flour, and serve!
Notes
*You can use plain digestive (tea) biscuits here, or go for gluten free ones. It’s completely up to you and your dietary requirements. If you want to omit, sub for more nuts and crunchy bits.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/judge-fudge-peanut-butter-rocky-roads