Chocolate Hazelnut Butter 5-Ingredient Fudge

Yes, you can enjoy nutritious ingredients, a delicious Nutella vibe without a drop of dairy, and simplicity in this 5-ingredient fudge recipe. The recipe and photos were shared with us by Taryn Fixel, the innovative founder of Ingredient1.

Taryn is all about natural ingredients and transparency. Hence the from-scratch appeal, nutrition and simplicity of this easy treat. Rather than going for a store-bought dairy-free “Nutella” or even buying hazelnut butter (you can use about 1/2 cup hazelnut butter as a sub for grinding your own, if desired), Taryn starts her 5-ingredient fudge with a simple roasting of hazelnuts.

She then grinds that roasted goodness, melts some dairy-free chocolate, and whisks all of the ingredients together to create the smooth, creamy bliss that will soon be bites of rich 5-ingredient fudge.

Giving it a little time to chill turns that amazing chocolate spread into your sliceable, noshable, vegan 5-ingredient fudge. It’s not only free of dairy, but also marshmallow-free – an ingredient used all to often in home fudge recipes!

Special Diet Notes: Vegan Nutella 5-Ingredient Fudge

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For paleo 5-ingredient fudge, use dairy-free chocolate sweetened with coconut sugar, maple syrup or stevia. You can also use 100% unsweetened chocolate chips, and sweeten to taste with your preferred sweetener. If using coconut sugar (recommended) grind it in a spice grinder before adding you your recipe as it doesn’t tend to dissolve as readily as standard sugar.

Taryn Fixel

Chocolate Hazelnut Butter 5-Ingredient Fudge

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Calories:

Ingredients Method

Ingredients

  

• 1 cup dark or semi-sweet chocolate chips Taryn uses Enjoy Life Semi-Sweet Chocolate Chips
• 1 cup hazelnuts
• 1 tablespoon coconut oil
• 1 tablespoon pure vanilla extract
• 1 teaspoon sea salt plus additional for topping (if desired)

Method

 

1. Preheat your oven to 400ºF.
2. Place the hazelnuts on a baking sheet and roast for 10 minutes, or until just beginning to darken and barely fragrant. Do not overcook! They go from toasted to burnt quickly.
3. Place the roasted hazelnuts in a food processor with the coconut oil and blend until it turns into nut butter. This may take a little time, so be patient! It will start to clump and then the oils will begin to release.
4. Melt chocolate in a medium sized pot on low (careful not to burn the chocolate!), a double broiler, or with this easy fool-proof method.
5. Stir in the hazelnut butter, vanilla and salt until smooth.
6. Spread the mixture evenly in a lined or greased 8.5 x 4.5-inch loaf pan. If desired, sprinkle the top with a little sea salt.
7. Refrigerate 2 hours, or until solid. Cut and serve. Store any leftovers tightly wrapped in the freezer.

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