Healthy, Melt-In-Your-Mouth Fudge

Hello, wonderful humans!

By now, it’s no secret that chocolate is one of my weaknesses. I have a MAJOR sweet tooth, and I’m always looking to create healthy versions of my favorite sweets. This week, I wanted to share this delicious fudge recipe with you! Not only is it delicious, but it’s packed with healthy fats from the avocado, coconut oil, and nut butter. Dietary fats aren’t anything we should be running from! They’re vital for a balanced diet, and actually provide many benefits to our health! But enough on that… for now 😉

Anyway, what I love so much about this fudge is that it blends together two of my favorite sweets – Nutella and fudge! Nutella and fudge are both packed with refined sugar, and offer very little nutrition to our bodies. But this sweet, nutty recipe is refined-sugar free, vegan, and has a variety of nutrients that our bodies can benefit from. (Note: If hazelnuts aren’t your thing, you can totally swap them out for almonds, cashews and even peanuts!)

This recipe is simple to make (as I prefer), and only takes about 10 minutes of active effort. Next time you’re craving something sweet, pop one of these chocolate-y squares into your mouth and prepare to be in a state of ultimate bliss! I hope you enjoy!

Naturally,

Ari

Print Recipe
Healthy, Melt-In-Your-Mouth Fudge
This vegan and refined sugar-free fudge recipe is absolutely decadent and melts in your mouth!
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1-2 hours
Servings
squares
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1-2 hours
Servings
squares
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Roast the raw hazelnuts for about 8-10 minutes. Allow the hazelnuts to cool, then remove the skins.
  2. Place the roasted hazelnuts in a food processor or high-speed blender and blend until it creates a nut butter. You may have to scrape down the sides periodically.
  3. Melt your coconut oil and add to the food processor with the hazelnut butter, avocado, maple syrup, and vanilla. Blend until smooth and creamy.
  4. Add the cacao powder, cinnamon and sea salt. Blend again until smooth and evenly incorporated. The recipe mixture should be smooth, thick, and even in texture and color.
  5. Line a bread ban or freezer-safe container with wax paper. Plop the fudge "batter" into the pan and spread evenly. Garnish with chopped nuts and sea salt if desired.
  6. Place in the freezer for 1-2 hours, or until the fudge is set and firm. Cut into squares and enjoy! Keep the fudge in an air-tight container in the freezer.
Recipe Notes

If you are using nut butter instead of nuts, skip steps 1 & 2. Begin the recipe on step 3.

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2 comments

    1. Hi Ana! That’s a great question – thank you for bringing this up! You’ll want to use a little less nut butter since 1 cup of nuts doesn’t quite yield an entire cup of nut butter! About 3/4 cup of nut butter should get the job done!

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