Vegan Fudge

Rich, indulgent and completely plant-based, this dark chocolate and hazelnut fudge proves that healthy treats can taste absolutely incredible.

This recipe was inspired by @rainbowplantlife ☺️

⏱ Prep Time: 20 mins | Total Time: 1 hr 20 mins | Difficulty: Easy

INGREDIENTS

• ⅔ cup hazelnuts

• 8 oz sweetened condensed coconut milk

• 12 oz dark chocolate (60–70%)

• ½ cup unsweetened creamy almond butter

• 1 tsp pure vanilla extract

• Sea salt, to taste

METHOD

1. Preheat the oven to 175°C / 350°F. Spread the hazelnuts on a rimmed baking sheet and roast on the middle rack for 10–13 minutes until fragrant and toasty. Smaller hazelnuts need just 10 minutes.

2. Immediately transfer the hazelnuts to a clean, thin dish towel, wrap tightly and steam for 2 minutes. Then vigorously rub the towel between your hands — the friction loosens the skins. Don’t worry if not all the skins come off!

3. Once cool enough to handle, roughly chop the hazelnuts. No need to chop finely.

4. Lightly oil an 8×4 inch loaf pan or 8×8 inch square pan and line with parchment paper. The oil helps the paper stick but doesn’t go into the fudge.

5. Add the condensed coconut milk and dark chocolate to a heat-safe bowl. Microwave on high for 90 seconds.

6. Remove and allow to rest for 1 minute without touching, then stir with a silicone whisk until completely smooth and melted.

7. While still warm, add the almond butter, vanilla and a generous pinch of sea salt. Whisk until well combined it should be quite thick in consistency. Fold in the chopped hazelnuts with a spatula.

8. Transfer the fudge into the lined pan and pat down evenly. Lightly sprinkle the top with sea salt (about ¼ tsp).

9. Refrigerate for 1–2 hours until fully set. Allow to come to room temperature before slicing.

ADDITIONS & SUBSTITUTIONS

• Swap hazelnuts for walnuts, pecans or almonds

• Use any nut butter in place of almond butter — peanut butter gives a delicious twist

• For extra sweet-salty flavor, finish with a pinch of flaky sea salt just before serving

• Add a layer of chopped dried fruit or orange zest for something different

This is my go-to guilt-free treat when the chocolate cravings hit! The dark chocolate keeps it rich without being overly sweet, and the hazelnuts add the most incredible crunch. The sea salt on top is non-negotiable. It completely elevates the whole thing. Make a batch on Sunday and keep it in the fridge all week! 🤎