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Vegan Fudge

Prep Time20 mins
Resting Time1 hr
Total Time1 hr 20 mins
Servings: 20 pieces
Calories: 181kcal
Author: Nisha Vora

Ingredients

  • cup (90-100g) hazelnuts
  • 8 ounces (227g) sweetened condensed coconut milk*
  • 12 ounces (340g) dark chocolate chips or chunks (60%-70%)**
  • 1/2 cup (125g) unsweetened, creamy almond butter
  • 1 teaspoon pure vanilla extract (not artificial)***
  • 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 also use sweetened condensed oat milk or full-fat canned coconut milk. If using full-fat canned coconut milk, please read the FAQ section on how to tweak this recipe and how to store it. 
**You can go as low as 55% cacao content if you like sweeter desserts, or up to 75% if you like less sweet desserts. 
***If all you have is artificial vanilla, omit it, as the fudge is unbaked and the taste will be prominent. 
**** For thick/tall fudge pieces, (1) use a loaf pan OR (2) an 8x8-inch baking dish, but layer the fudge into one-half or two-thirds of the baking pan, leaving the other part of the pan empty. 
For thinner fudge pieces: use an 8x8 square baking pan and spread it out across the whole surface of the pan.