Chocolate Hazelnut Butter 5-Ingredient Fudge
Prep time
Cook time
Total time
Author: Taryn Fixel
Serves: About 20 servings
Ingredients
- 1 cup dark or semi-sweet chocolate chips (Taryn uses Enjoy Life Semi-Sweet Chocolate Chips)
- 1 cup hazelnuts
- 1 tablespoon coconut oil
- 1 tablespoon pure vanilla extract
- 1 teaspoon sea salt, plus additional for topping (if desired)
Instructions
- Preheat your oven to 400ºF.
- 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.
- 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.
- 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.
- Stir in the hazelnut butter, vanilla and salt until smooth.
- 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.
- Refrigerate 2 hours, or until solid. Cut and serve. Store any leftovers tightly wrapped in the freezer.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/vegan-nutella-5-ingredient-fudge