Print

Vegan Hazelnut Chocolate Fudge Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

This Vegan Fudge recipe combines rich dark chocolate with creamy almond butter and roasted hazelnuts, sweetened naturally with condensed coconut milk. Perfectly smooth with a hint of sea salt, this plant-based treat is a deliciously indulgent yet dairy-free dessert option that sets firmly in the fridge and can be enjoyed over several days.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 8 ounces (227g) sweetened condensed coconut milk
  • ½ cup (125g) unsweetened, creamy almond butter
  • 1 teaspoon pure vanilla extract (not artificial)

Instructions

  1. Roast Hazelnuts: Preheat the oven to 350ºF (175ºC). Spread the hazelnuts on a rimmed baking sheet and roast on the middle rack for 10-13 minutes until fragrant and toasty. Smaller hazelnuts may need only 10 minutes.
  2. Remove Skins: Transfer hazelnuts immediately to a clean thin dish towel. Wrap tightly and steam the nuts inside for 2 minutes. Rub the towel vigorously to loosen skins. It’s fine if not all skins come off. Once cool enough, roughly chop the hazelnuts; no need for fine chopping.
  3. Prepare Pan: Lightly oil an 8×4-inch or 9×5-inch loaf pan or an 8×8-inch square baking pan. Line it with parchment paper, pressing the paper to stick to the oil coating but make sure oil doesn’t get in the fudge.
  4. Melt Chocolate Mixture: Place the sweetened condensed coconut milk and dark chocolate in a heat-safe bowl. Microwave on high for 90 seconds. Let it rest for 1 minute without touching, then whisk thoroughly with a silicone whisk until smooth and completely melted. If needed, microwave an additional 15 seconds for low wattage microwaves.
  5. Add Remaining Ingredients: While the chocolate mixture is warm, stir in the almond butter, vanilla extract, and a pinch or two of sea salt. Whisk until fully combined; the mixture will be thick. Fold in the chopped hazelnuts gently using a silicone spatula.
  6. Set Fudge: Transfer the fudge mixture into the prepared pan. Use a silicone spatula or your fingers to spread it evenly. Lightly sprinkle the surface with about ¼ teaspoon of sea salt.
  7. Chill Until Firm: Place the pan in the refrigerator for 1 to 2 hours until the fudge is set. Before slicing, allow the fudge to come to room temperature for easier cutting.
  8. Serve and Store: For an enhanced sweet-salty experience, add a pinch of flaky sea salt before serving. Store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for 1 to 2 weeks, or refrigerate for longer storage. The fudge can also be frozen for up to 3 months.

Notes

  • Use pure vanilla extract for the best natural flavor; avoid artificial vanilla.
  • Oiling the pan helps the parchment paper to stick but does not add oil to the fudge itself.
  • If your microwave wattage is low, add extra melting time in small increments to avoid burning the chocolate.
  • Not all hazelnut skins need to be removed; partial removal improves texture without much effort.
  • The fudge is best enjoyed after chilling fully but tastes great once brought to room temperature.
  • Store properly to maintain freshness and texture for up to a few weeks or freeze for longer preservation.

Keywords: vegan fudge, dairy-free fudge, chocolate fudge, hazelnut fudge, no-bake dessert, plant-based sweets

Find it online: https://lucabites.com/vegan-hazelnut-chocolate-fudge-recipe/