Three words. Vegan Nutella Fudge.
Sure, you might be a little skeptic of what exactly is in this fudge, but I promise you it is goodness. The surprise is that there is actually no Nutella in this, but all of that delicious hazelnut chocolate flavor into a healthier treat.
I happened to stumble upon Top With Cinnamon one afternoon, and SO glad I did. Thanks to Izy, I will be forever keeping this health-ified fudge recipe and satisfying my current obsession.
The best part is that all of the ingredients are REAL. I love that there is no baking involved, just simply blending away in the food processor (or high-powered blender). This is the perfect sweet bite to please your vegan friends and non-vegans alike – it is that good you wont question it. And I totally approve of licking off the scraps clean.
Vegan Nutella Fudge
- 1 cup hazelnuts
- 1/2 cup pitted dates
- 1/4 cup almonds
- 2 tablespoons cacao powder
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons pure maple syrup
First soak the pitted dates in some boiling water; set aside.
Toast the hazelnuts over high heat in a frying pan; shaking the pan constantly, cracking the skins open. Transfer the toasted hazelnuts onto a dish towel and rub together to remove most of the skins. Pour the hazelnuts into a food processor or high-powered blender along with the almonds; blend until a smooth consistency is formed, scraping down the edges often.
Drain the dates and add them to the nuts, along with the cacao powder, flaxseed, vanilla and salt; blend until smooth. Add the maple syrup – I used just short of 2 tablespoons (add more or less depending on your taste).
Gently press the fudge into a parchment-lined, small baking dish or loaf pan and freeze for 30 minutes. Remove from the dish and cut into about 20 small square pieces.
These can also be left in the freezer and enjoyed as wanted.
FBLA Chocolate Party 2014 Recipe and Resource Links
- Chocolate Petit Fours — Christina Conte of Christina’s Cucina
- Chocolate Brownie Quick Bread — Dorothy Reinhold of Shockingly Delicious
- Fair-Trade Chocolate Earthquake Cookies — Alison Ashton at Nourish Network
- Mocha Truffle Bars — Valentina of Cooking On The Weekends
- Pain au Chocolat and Cro-Nut Hearts — Jude at Two Broads Abroad
- Vegan Nutella Fudge — Alanna Waldron of Eat Real Food
- Chocolate Red Wine Tart — Nancy Buchanan of A Communal Table
- Brownie Buttons — Judy Weintraub of Bumbleberry Breeze
- Blood Orange-Champagne Creme Brûlée — also from Valentina of Cooking on the Weekends
- Vintage Lemon Pudding Cake — Leslie Macchiarella of Bake This Cake
- Game Day Chili — Erika Kerekes of In Erika’s Kitchen
- Tamales with Chocolate Mole Sauce — Patricia Rose of Fresh Food in a Flash
- Amaretto Sauce/Dressing on Spinach-Berry Salad — Ellen Rosentreter of Within My Means
- Deviled Eggs — Patti Londre from Worth the Whisk
- Chinese New Year Slaw — Nancy Eisman of Adventures with Nancy Rose
Champagne/Sparkling Wine Recommendations
- Jaume Serra Cristalino Brut Cava ($7 “but tastes like $20+”) — Andrew Wilder of Eating Rules
- NV Presto Prosecco Brut ($10-$12), a “price performer” — Alison Ashton of Nourish Network
- Brut Roederer Estate Mixed Vintage ($20) — Jennifer Daskevich of A Little Gourmet Everyday
- Colbert Eco Brut (sugar-free organic sparkling wine; $25) — Caren Magill of The Fit Habit
- Barefoot Bubbly Brut Cuvée ($10.99). “When serving mimosas there is no need to buy expensive bubbly, but naturally you don’t want to serve your guests headache-inducing sparkling wines or champagne either. The Brut Cuvée is Barefoot’s most traditional bubbly and tastes of green apple and jasmine with hints of kiwi and peach flavors which bubble up for a crisp finish and, in my opinion, make a delightful Mimosa,” said Priscilla Willis of She’s Cookin’.