Vegan Ferrero Rocher Fudge
Rich, creamy chocolate fudge folded with toasted hazelnuts for Ferrero Rocher-style crunch.
Watch how it is made
The reel shared on @veganjoyciful.
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Before you start
Use vegan sweetened condensed coconut milk and check that the chocolate is dairy-free. For a thicker slab, use a loaf pan; a square pan works too.
Vegan Ferrero Rocher Fudge
20 pieces · 20 min prep · 1 hr 20 min total
Ingredients
Step by step
- Heat the oven to 350°F/175°C. Toast the hazelnuts on a baking sheet for 10–13 minutes, until fragrant. Wrap them in a clean thin towel for 2 minutes, rub to loosen the skins, then roughly chop.
- Line an 8×4-inch or 9×5-inch loaf pan, or an 8×8-inch square pan, with parchment paper.
- Put the condensed coconut milk and chocolate in a heat-safe bowl. Microwave for 90 seconds, rest for 1 minute, then stir until smooth. For a stovetop version, melt them together over a gently simmering water bath.
- While the mixture is warm, whisk in the almond butter, vanilla and a pinch of sea salt. Fold in the chopped hazelnuts and spread the mixture in the pan.
- Refrigerate for 1–2 hours until set. Let it come to room temperature before slicing into 20 pieces.
Original recipe: Vegan Fudge by Nisha Vora, Rainbow Plant Life.