🥘 Ingredients
- raw hazelnuts 0.67 cup
- sweetened condensed coconut milk 8 oz
- 60-70% dark chocolate chips or chunks 12 oz
- unsweetened ½ cup
- pure vanilla extract not artificial 1 tsp
- Sea
- A pinch of flaky sea salt
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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 the blog post for how to tweak this recipe and how to store it. For thick/tall fudge pieces, (1) use a loaf pan OR (2) an 8x8” (~2 L) pan, 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” (~2 L) pan and spread it out across the whole surface of the pan. Storage: 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.
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1Gather: raw hazelnuts , sweetened condensed coconut milk , 60-70% dark chocolate chips or chunks , unsweetened , pure vanilla extract not artificial , Sea salt, A pinch of flaky sea salt .
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2Preheat the oven to 350ºF / 175ºC. Arrange a rack in the middle of the oven. Spread the hazelnuts out on a rimmed sheet pan. Roast in the oven for 10-13 minutes , until very fragrant and toasty (smaller-sized hazelnuts need just 10 minutes).
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3Immediately 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).
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4Lightly oil an 8x8” ( timer L) baking pan, 8x4" (20 x 10 cm) loaf pan, or 9x5" (23 x 13 cm) loaf pan and line it with parchment paper (the oil helps the paper stick to the pan, but doesn't go into the actual fudge).
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5Add 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.
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6Transfer 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 1/4 tsp.
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7Transfer the fudge to the fridge for 1-2 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.