Vegan Fudge
User Reviews
5
Vegan Fudge
Description
Vegan Fudge combines roasted hazelnuts, dark chocolate, almond butter, and sweetened condensed coconut milk to achieve a rich and creamy texture. The method begins by roasting and lightly peeling hazelnuts to enhance their flavor and texture. Then, the condensed coconut milk and chocolate are gently melted and stirred together until smooth and glossy. Incorporating vanilla extract and almond butter adds depth, while the nuts give a pleasant crunch inside the solid fudge. The mixture is set in a parchment-lined pan to cool and firm up before slicing.
The fudge offers a balanced flavor of smooth dark chocolate with a nutty undertone from tapi hazelnuts and almond butter. Because it is unbaked, the texture is creamy yet firm enough to hold slices well. This makes it convenient for portioning and sharing. The recipe includes guidance on adjusting chocolate cacao content for sweetness preferences and tips on pan size for fudge thickness.
Overall, this fudge is a distinctly vegan chocolate treat that melds the richness of almond butter and coconut milk with the toasted character of hazelnuts. Its careful preparation results in a satisfying confection suitable for gifting or enjoying at home.
Ingredients
- ⅔ cup hazelnuts 90-100 g
- 8 ounces sweetened condensed coconut milk 227 g
- 12 ounces dark chocolate chips or chunks, 60%-70%, 340 g
- 1/2 cup almond butter unsweetened, creamy, 125 g
- 1 teaspoon vanilla extract not artificial, pure
- salt sea salt
Instructions
- Preheat the oven to 350ºF/175ºC. Spread the hazelnuts out on a rimmed baking sheet. Roast in the middle rack of the oven for 10-13 minutes, until very fragrant and toasty (smaller-sized hazelnuts need just 10 minutes).
- Immediately transfer the hazelnuts to a clean, thin dish towel and wrap tightly. Steam in the towel for 2 minutes, then vigorously rub the enclosed towel using your hands - the friction will help loosen the skins. It’s okay if not all the skins come up. Roughly chop the hazelnuts once cool enough to handle (no need to chop finely).
- Lightly oil an 8x4-inch or 9x5-inch loaf pan or a square 8x8-inch baking pan and line it with parchment paper (the oil helps the paper stick to the pan, but doesn't go into the actual fudge).****
- Add the condensed coconut milk and chocolate to a heat-safe bowl. Microwave on high for 90 seconds.*Remove from the microwave and allow to rest without touching for 1 minute, then stir with a silicone whisk until smooth and completely melted. While the chocolate mixture is still warm, add the almond butter, vanilla, and a pinch or two of sea salt. Whisk until well combined - it will be quite thick. Fold in the chopped hazelnuts with a silicone spatula.*Note: If your microwave is low wattage, you might need to microwave an extra 15 seconds until melted.
- Transfer the fudge into the lined pan, and pat down with a silicone spatula or your fingers to spread it out evenly. Very lightly sprinkle with sea salt, about a scant ¼ teaspoon.
- Transfer the fudge to the fridge for 1 to 2 hours until set. Allow to come to room temperature before slicing. For a more pronounced sweet-salty taste, sprinkle a pinch of flaky sea salt on the fudge before serving. Store leftovers tightly wrapped in plastic (or in an airtight container) at room temperature for 1 to 2 weeks, or in the fridge for longer. You can also freeze the fudge for up to 3 months.
Notes
- You can substitute sweetened condensed oat milk or full-fat canned coconut milk in place of coconut milk. Adjust storage and texture accordingly as described in recipe FAQs.
- Chocolate cacao content can be varied between 55% to 75% depending on desired sweetness.
- If using artificial vanilla, omit it since it can overpower the flavor when the fudge is not baked.
- For thicker fudge pieces, use a loaf pan or layer into half of an 8x8-inch pan; spread evenly for thinner pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 20mg | 1% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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