Chocolate Hazelnut Fudge Bars. Vegan Freezer Fudge Recipe
These freezer Chocolate Hazelnut Fudge Bars are super easy and satisfy the sweet and chocolate tooth immediately. Vegan Nutella fudge. Makes a 9 by 5 inch loaf pan
Servings: 6
Ingredients
- 1/2 cup coconut milk or other non dairy milk
- 1.5 oz vegan dark chocolate 1/3 to 1/2 cup
- 3/4 cup hazelnut butter
- 1 tsp vanilla extract
- 3/4 to 1 cup dates pitted
Instructions
- Soak the dates in warm water for 10 to 15 mins.
- Heat coconut milk until almost hot then take off heat. Add chocolate and let sit for half a minute, then whisk to melt.
- Blend the melted chocolate, nut butter, vanilla, dates until smooth. Taste and adjust sweet, chocolate etc. Blend well. Pour into parchment lined pan. Freeze for 2 hours. Slice and serve or slice and freeze in airtight container.
Notes
Use any nut butter for variations. Use seed butter to make nut-free. Blend with 2 cups coconut milk to make nutella ice cream.
To make quick Nutella shake: Take 2 to 3 pieces of the fudge or 3 tbsp vegan nutella(chocolate hazelnut butter), 3/4 cup almond milk, sweetener to taste, ice cubes. Blend and serve.
Nutritional values based on whole recipe
Nutrition
Calories: 297kcal | Carbohydrates: 24g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 354mg | Fiber: 5g | Sugar: 16g | Calcium: 125mg | Iron: 1.8mg