Chocolate Hazelnut Fudge (Edit recipe)

bakeitpaleo

103 recipes
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171 followers

This chocolate hazelnut fudge is made with just 6 ingredients - all paleo, vegan and gluten free.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 12

Ingredients

0.5 cup Coconut Cream, *
0.5 cup Dark Chocolate Chips
0.5 cup Almond Butter, (creamy, no sugar, no salt)
2 Tbsp Pure Maple Syrup
0.5 cup Hazelnut, dry roasted, chopped
1 pinch Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	215
Fat:	19 g
Carbohydrates:	11 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	65 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.