This dark chocolate hazelnut fudge is rich and creamy with chunks of hazelnuts in every bite. It's made with just 6 ingredients - all paleo, vegan and gluten free.
When it comes to homemade fudge, I have no self control! I just adore the creamy texture and rich flavor. This dark chocolate hazelnut fudge is the newest addition to my ever-growing list of paleo fudge recipes. And it's a GOOD one!
This hazelnut fudge is made with coconut cream, dark chocolate and almond butter to give it a thick, creamy texture while keeping it dairy free. It is loaded with chunks of chopped hazelnuts, so you get a bit in every bite. I lightly sweetened the fudge with maple syrup and added a pinch of salt for flavor, but you can leave those ingredients out if you prefer.
I love that this fudge is rich and decadent but made with wholesome ingredients. It's paleo and vegan friendly, meaning no gluten, grains, dairy or refined sugar. This is the perfect dessert to share with family and friends, bring to a holiday party or keep in the fridge to enjoy yourself.
Why You'll Love this Hazelnut Fudge
- paleo friendly - made with simple, wholesome ingredients you can feel good about.
- dairy free - no milk or cream in this fudge recipe.
- only 6 ingredients - all you need is coconut cream, dark chocolate, almond butter, maple syrup, hazelnuts and salt.
- low carb - not loaded in sugar like a typical fudge recipe.
- easy to make - you don't need a candy thermometer and there aren't any complicated steps. Simply melt the coconut cream and chocolate, stir in the remaining ingredients and pour the fudge into a loaf pan to set.
- rich and fudgy - a must when it comes to fudge!
Ingredients
The full recipe for this chocolate hazelnut fudge can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- coconut cream - needed to get the proper fudge texture. This is the perfect ingredient for making your fudge dairy free.
- dark chocolate - I recommend a chocolate with a cocoa content between 65-85%. You can use chocolate chips or your favorite dark chocolate bar.
- almond butter - I recommend a creamy, no-stir almond butter for this recipe. It just gives the best texture! That being said, any nut or seed butter does work.
- maple syrup - adds flavor, sweetness and texture to the fudge, but is optional. Feel free to leave it out for a lower carb option.
- hazelnuts - I recommend using dry roasted hazelnuts. If your hazelnuts aren't dry roasted you can bake them in your oven for a few minutes.
- salt - optional for added flavor. If your almond butter is salted, then omit this ingredient.
How to Make Chocolate Hazelnut Fudge
This fudge is super easy to make. All you need is a saucepan, spatula and lined loaf pan, plus the listed ingredients. I used my 8x4 inch loaf pan, but a 9x5 inch would work too. Here are the steps:
- Place the dark chocolate and coconut cream in a small saucepan. Melt over the stovetop on very low heat, stirring frequently.
- Once fully melted, remove the pan from the heat and mix in the almond butter and maple syrup.
- Chop the hazelnuts, then fold them into the fudge.
- Scoop the fudge into your lined loaf pan and spread it out evenly.
- Optional: add additional chopped hazelnuts on top.
- Place the fudge in the fridge and chill for at least an hour to set.
- Once set, cut to desired size and enjoy!
Tips and Tricks
- Use a no-stir nut butter - this will give the best fudge texture. I chose almond butter because it's easy to find has a pretty neutral flavor, but if you aren't strict paleo, then peanut butter or a healthy hazelnut spread would be a good swap.
- Use dry roasted hazelnuts - roasting hazelnuts brings out more flavor. If your hazelnuts are raw, then bake them in the oven at 350 degrees for 10-15 minutes, or until golden brown.
Storage
This hazelnut fudge is best stored in an airtight container in the fridge, up to two weeks. For longer storage, place the fudge in a baggie or container and freeze up to two months.
FAQ
No, that's what I used and recommend, but any nut or seed butter will work.
No, this recipe requires coconut cream.
More Paleo Fudge Recipes
Looking for more paleo friendly fudge recipes? Check out these reader favorites:
Dark Chocolate Hazelnut Fudge (Paleo)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Fills a loaf pan
Description
This dark chocolate hazelnut fudge is made with just 6 ingredients - all paleo, vegan and gluten free.
Ingredients
- ½ cup coconut cream*
- ½ cup dark chocolate chips (65-85% dark)
- ½ cup creamy almond butter (no sugar, no salt)
- 2 Tbsp maple syrup
- ½ cup dry roasted hazelnuts, chopped
- pinch of salt
Instructions
- Line a loaf pan with foil or parchment paper and set aside**
- Place the dark chocolate and coconut cream in a small saucepan. Melt over the stovetop on very low heat, stirring frequently.
- Once fully melted, remove the pan from the heat and mix in the almond butter and maple syrup using a spatula.
- Fold the chopped hazelnuts into the fudge.
- Scoop the fudge into your lined loaf pan and spread it out evenly.
- Optional: add additional chopped hazelnuts on top.
- Place the fudge in the fridge and chill for at least an hour to set.
- Once set, cut to desired size and enjoy!
- Best stored in an airtight container in the fridge, up to two weeks.
Notes
*Just the thick white cream from a can of full fat coconut milk or coconut cream. If your cream has not separated from the milk, then refrigerate the can overnight.
**An 8x4 inch or 9x5 inch loaf pan works well for this recipe. I used my 8x4 inch pan and lined it with foil.
Katie
Hope you all love this hazelnut fudge recipe!