Yes, you can enjoy nutritious ingredients, a delicious Nutella vibe without a drop of dairy, and simplicity in this 5-ingredient fudge recipe. The recipe and photos were shared with us by Taryn Fixel, the innovative founder of Ingredient1.
Taryn is all about natural ingredients and transparency. Hence the from-scratch appeal, nutrition and simplicity of this easy treat. Rather than going for a store-bought dairy-free “Nutella” or even buying hazelnut butter (you can use about 1/2 cup hazelnut butter as a sub for grinding your own, if desired), Taryn starts her 5-ingredient fudge with a simple roasting of hazelnuts.
She then grinds that roasted goodness, melts some dairy-free chocolate, and whisks all of the ingredients together to create the smooth, creamy bliss that will soon be bites of rich 5-ingredient fudge.
Giving it a little time to chill turns that amazing chocolate spread into your sliceable, noshable, vegan 5-ingredient fudge. It’s not only free of dairy, but also marshmallow-free – an ingredient used all to often in home fudge recipes!
Special Diet Notes: Vegan Nutella 5-Ingredient Fudge
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
For paleo 5-ingredient fudge, use dairy-free chocolate sweetened with coconut sugar, maple syrup or stevia. You can also use 100% unsweetened chocolate chips, and sweeten to taste with your preferred sweetener. If using coconut sugar (recommended) grind it in a spice grinder before adding you your recipe as it doesn’t tend to dissolve as readily as standard sugar.
- 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.