Description
This dark chocolate hazelnut fudge is made with just 6 ingredients - all paleo, vegan and gluten free.
Ingredients
Scale
- 1/2 cup coconut cream*
- 1/2 cup dark chocolate chips (65-85% dark)
- 1/2 cup creamy almond butter (no sugar, no salt)
- 2 Tbsp maple syrup
- 1/2 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.