Finely chop the cocoa powder, coconut oil, hazelnuts, porridge, cinnamon, agave syrup, apricots and salt in a powerful chopper for about 4-5 minutes until you have a very fine puree. It is important that the mixture is pureed for a long time. Then all the ingredients can combine well and a homogeneous chocolate mass is created.
Lightly moisten a small baking or casserole dish (about 15 cm sides) and line with cling film.
Spread approx. 3/4 of the crumble on the bottom of the tin. Pour the chocolate mixture on top and spread smoothly with a knife. Spread the remaining crumble on top and press down lightly.
Cover the mould and place in the fridge for at least 2 hours.
Remove the chocolate slab from the mould and lift onto a kitchen board.
Remove the foil. If possible, do not overturn the mixture so that the crumble surface does not break.
Using a sharp knife, cut the chocolate slab into small squares (side length approx. 2.5cm).
If you like, you can sprinkle the fudge with cocoa powder.
Always store the confectionery in a cool place, otherwise it will become too soft.