We have been crazy about this recipe around my house. It all began when I made these Vanilla & Toasted Coconut bars. Next I did this Sour Cherry Acai & Chocolate Chip variation. (They are my husband’s favorite yet) But I couldn’t stop there. While my husband, Ashley, and I were licking our fingers clean, Zoe (my pickiest eater) still wasn’t sold on them.
So I decided to try this chocolate hazelnut variation. Oh my. Zoe was in love at first bite, and I’ve made them three times now. I’m calling this one fudge, but the recipe is just as nutrient-dense as the first two. I added some coconut oil to make it a little richer, and because I crave coconut oil.
I hope you enjoy this super simple recipe too.
Dairy-Free Chocolate Hazelnut Fudge
1 1/2 cups of toasted hazelnuts
1/2 cup melted coconut cream concentrate (also sold as coconut butter or coconut manna)
1/2 cup soft pitted medjool dates
2 tablespoons raw cacao powder (or cocoa powder)
1/4 cup almond butter
1/4 cup coconut oil
1/4 cup water
1/4 teaspoon sea salt
1/8 to 1/4 teaspoon vanilla stevia (to your taste)
- Pulse hazelnuts in your food processor. Transfer them to a mixing bowl. Set aside. Note: Toasting the hazelnuts is optional. I prefer mine a little toasted to heighten the flavor. I toast mine in a dry cast iron skillet over almost medium heat.
- Place all the other ingredients in the food processor and puree. You may need a couple more tablespoons of water, depending on how dry your nut butter is. Add extra water slowly so your base doesn’t become thin. You want it to look like thick nut butter.
- Add the base to the bowl with the chopped hazelnuts. Combine.
- Using a flexible spatula (or your hands), press the mixture into a square dish lined with unbleached parchment paper for bars, or a bread dish lined with unbleached parchment paper for fudge (like in the top photo).
- Freeze for half an hour then slice as desired and store in the fridge.