A long time ago, I was a Nutella addict! Thankfully, I am now fully recovered and never have it. We know at this point that 3/4 of the jar is made up of sugar which is all I have to remind myself of to not touch it. I made fudge over the Christmas break and used tahini in my recipe and although it was good, it wasn’t perfect. So I continued to work on the recipe, changed things up a little and created this “nutella” fudge recipe. Hope you’ll enjoy it.
Ingredients:
- 1/4 cup of virgin coconut oil
- 12 ounces or 1-283 g bag of So Enjoy semi-sweetened chocolate chips
- 1 cup of hazelnut butter
- 1/2 cup of monkfruit
- 1/2 cup of coconut sugar
- 6 tbsps of arrowroot powder
- 1 tsp of vanilla extract
- 1/2 tsp of Redmond’s salt or Celtic salt or Himalayan pink salt
- Optional: 1/2 cup of chopped walnuts or roasted hazelnuts
Directions:
Line a 9 x 13” baking dish with parchment paper and leave flaps hanging over the side.
In a saucepan over low-medium heat, add the coconut oil and chocolate chips and melt it down to liquid consistency, about 5 minutes. Add the coconut sugar and monkfruit and blend in. Next add in the hazelnut butter, arrowroot powder, vanilla and salt and stir occasionally on low heat until it is smooth. Make sure the heat isn’t too high to avoid burning the mixture.
Pour the fudge into the baking dish and spread the mixture out, then smooth the top. Put a cover on it and place in the fridge to chill for a few hours, approximately 4 hours. At the 2 hour mark, you can retrieve from the fridge and pre-cut into squares to make it easier to serve when it is ready, which is completely solid. You can freeze square fudge pieces to enjoy over the coming weeks.
