Description
Decadent vegan fudge made with dark chocolate, almond butter, and hazelnuts, offering a rich and indulgent treat that’s easy to prepare.
Ingredients
Scale
- 2/3 cup raw unsalted hazelnuts
- 8 ounces sweetened condensed coconut milk
- 12 ounces dark chocolate chips (60%-70% dairy-free)
- 1/2 cup unsweetened creamy almond butter
- 1 teaspoon pure vanilla extract
- Sea salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10-13 minutes until fragrant and golden brown.
- Transfer hazelnuts to a clean towel, steam for 2 minutes, then rub to remove the skins. Roughly chop and set aside.
- Lightly oil a loaf or square baking pan and line it with parchment paper.
- In a heat-safe bowl, combine sweetened condensed coconut milk and dark chocolate. Microwave for 90 seconds, then stir until smooth.
- Add almond butter, vanilla extract, and a pinch of sea salt. Whisk until combined and silky.
- Gently fold in chopped hazelnuts.
- Pour fudge mixture into prepared pan and sprinkle more sea salt on top.
- Refrigerate for 1 to 2 hours until set. Cut into pieces once firm.
Notes
Store fudge in an airtight container at room temperature for up to a week, or in the fridge for two weeks. Can be frozen for 2-3 months.
- Prep Time: 15
- Cook Time: 13
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan fudge, chocolate, dessert, plant-based, no-bake, easy recipe
