Chocolate Hazelnut Butter 5-Ingredient Fudge
Prep time
Cook time
Total time
Serves: About 20 servings
  1. Preheat your oven to 400ºF.
  2. Place the hazelnuts on a baking sheet and roast for 10 minutes, or until just beginning to darken and barely fragrant. Do not overcook! They go from toasted to burnt quickly.
  3. Place the roasted hazelnuts in a food processor with the coconut oil and blend until it turns into nut butter. This may take a little time, so be patient! It will start to clump and then the oils will begin to release.
  4. Melt chocolate in a medium sized pot on low (careful not to burn the chocolate!), a double broiler, or with this easy fool-proof method.
  5. Stir in the hazelnut butter, vanilla and salt until smooth.
  6. Spread the mixture evenly in a lined or greased 8.5 x 4.5-inch loaf pan. If desired, sprinkle the top with a little sea salt.
  7. Refrigerate 2 hours, or until solid. Cut and serve. Store any leftovers tightly wrapped in the freezer.
Recipe by Go Dairy Free at