2 cups (340 grams) finely chopped semi-sweet chocolate or chocolate chips1
1/3 cup (80 milliliters) full-fat canned coconut milk
1/4 cup (64 grams) toasted hazelnut butter2 (the kind with just hazelnuts)
4 teaspoons maple syrup
1/4 teaspoon vanilla extract
a pinch of salt, optional
3/4 cups (83 grams) + 1/4 cup (28 grams) toasted hazelnuts, chopped, optional3
- In a large saucepan, mix everything, except for the hazelnuts, together. Melt over low heat while frequently stirring. Meanwhile, prepare a 9″x5″ loaf pan with a piece of parchment paper.
- Once the mixture is melted, add 3/4 cup chopped hazelnuts, if using. Pour the fudge into the prepared pan. Let sit for about 20 minutes and then sprinkle the remaining 1/4 cup chopped hazelnuts over the top of the fudge. Refrigerate for 2 hours or until set. You can cut this when cold but it’s easier when at room temperature. Store at room temperature for 1 day and then refrigerate. It’d likely stay well for much longer than 1 day at room temperature but I figure I’d better stay on the safe side and say 1 day due to the hazelnut butter.
- Use chocolate chips for paleo / vegan / dairy-free.
- See the post for directions on how you can make your own hazelnut butter.
- To toast hazelnuts, place on a baking tray and bake at 350 °F (165 °C) for about 5-8 minutes or until they smell toasty. Shake the pan halfway through. Let cool for 5 minutes and then place the nuts in the middle of a clean tea towel and rubs off the skin. Discard the skin. You could alternatively toast them in a pan on the stove top.
Original Recipes visit: Chocolate Hazelnut Fudge (paleo, vegan, gluten-free) @ texanerin.com