Name: Vegan Hazelnut Chocolate Fudge Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: ⅔ cup (90-100g) hazelnuts; 12 ounces (340g) dark chocolate chips or chunks (60%-70% cacao); Sea salt (to taste, about ¼ teaspoon for sprinkling and pinch or two during mixing); 8 ounces (227g) sweetened condensed coconut milk; ½ cup (125g) unsweetened, creamy almond butter; 1 teaspoon pure vanilla extract (not artificial)

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Introduction

This vegan fudge is rich, creamy, and irresistibly chocolatey, with a delightful crunch from toasted hazelnuts. Made with simple plant-based ingredients, it’s a perfect treat for gatherings or whenever you need a sweet indulgence.

A close-up view of four thick, square pieces of dark chocolate fudge, each containing visible chunks of light brown nuts. The top piece sits stacked on the three others, showing a rough, slightly glossy texture with coarse sea salt sprinkled on top. The fudge squares are placed on a white plate with a smooth surface, while more fudge pieces are blurred in the background on a white marbled texture. Small chocolate shavings and nut bits are scattered around the plate, creating a rich and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (90-100g) hazelnuts
8 ounces (227g) sweetened condensed coconut milk*

12 ounces (340g) dark chocolate chips or chunks (60%-70%)
½ cup (125g) unsweetened, creamy almond butter

1 teaspoon pure vanilla extract (not artificial)
Sea salt

Instructions

Step 1: Preheat your oven to 350ºF (175ºC). Spread the hazelnuts on a rimmed baking sheet and roast them on the middle rack for 10-13 minutes until they are fragrant and toasty. Smaller hazelnuts need about 10 minutes.
Step 2: Immediately transfer the hazelnuts to a clean, thin dish towel. Wrap tightly and steam them for 2 minutes by enclosing them in the towel. Rub the towel vigorously to loosen the skins. It’s fine if some skins remain. Once cool enough, roughly chop the hazelnuts.
Step 3: Lightly oil an 8×4-inch or 9×5-inch loaf pan, or an 8×8-inch square pan, then line it with parchment paper. The oil helps the paper stick without getting into the fudge.

Step 4: Combine the condensed coconut milk and dark chocolate in a heat-safe bowl. Microwave on high for 90 seconds. Remove and let rest for 1 minute without stirring, then whisk until smooth and fully melted. While still warm, add almond butter, vanilla extract, and a pinch or two of sea salt. Whisk well until thick and combined. Fold in the chopped hazelnuts with a spatula.
Step 5: Pour the fudge mixture into the lined pan. Pat it down evenly with a spatula or your fingers. Lightly sprinkle about ¼ teaspoon of sea salt on top.
Step 6: Chill the fudge in the refrigerator for 1 to 2 hours until set. Allow it to come to room temperature before slicing. Optionally, sprinkle a pinch of flaky sea salt on top before serving for extra flavor.

Tips & Variations

For a nuttier flavor, toast the hazelnuts a little longer but be careful not to burn them.
Use high-quality dark chocolate for the best taste and smooth texture.
If you don’t have sweetened condensed coconut milk, check out natural or homemade alternatives, but avoid artificial sweeteners for best results.

Swap almond butter for any other creamy nut or seed butter you prefer, such as cashew or sunflower seed butter.
Add a pinch of cinnamon or espresso powder to the chocolate mixture for a flavor twist.

Storage

Store leftover fudge tightly wrapped in plastic wrap or in an airtight container. It keeps well at room temperature for 1 to 2 weeks, or in the refrigerator for longer freshness. You can also freeze the fudge for up to 3 months. To serve, allow it to come to room temperature for a soft, rich texture.

How to Serve

A close-up of five thick, dark chocolate brownies stacked in a pyramid on a clear plate set on a white marbled surface. Each brownie is dense and fudgy with visible whole and chopped nuts embedded throughout. The top surfaces of the brownies are sprinkled with coarse sea salt and small shavings of chocolate, adding texture and contrast to the rich, smooth chocolate layer. The background is blurred, highlighting the rich color and detailed texture of the brownies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of hazelnuts?

Yes, you can substitute hazelnuts with walnuts, pecans, or almonds. Toast and chop them similarly for the best texture and flavor.

Is sweetened condensed coconut milk necessary?

Yes, it provides the sweetness and creamy texture essential to this fudge. Regular sweetened condensed milk is not vegan, so coconut-based is best for a plant-based version.