- 1/2 cup hazelnut butter (see notes)
- 1/4 cup maple syrup
- 1 tbsp cocoa powder
- 5 tbsp melted cocoa butter (get the refined one)
- optional: 1/2 tsp vanilla extract
- Line a small 7×4 dish, or loaf pan with parchment paper. Use a smaller dish if you prefer thicker fudge cubes or a larger one for thinner fudge bites.
- In a small bowl, combine the hazelnut butter, maple syrup, and cocoa powder. Add the melted cocoa butter, and vanilla extract if using, and whisk slowly until everything is smooth and fully combined. At first, cocoa butter will stay on top but as you mix, it will start to combine with the other ingredients.
- Once fully smooth, pour the fudge into the prepared dish and refrigerate at least 3 hours, or until firm. Using a hot knife, cut into 18 (or less!) squares.
- Nutella fudge will keep in the refrigerator for up to two weeks, or in the freezer for up to 3 months.
If you don’t have, or can’t find hazelnut butter, make your own: Preheat oven to 350°F. Place 2 cups hazelnuts on a baking sheet and roast for 10-12 minutes. Remove from the oven and let cool 15 minutes. Place the hazelnuts in a clean kitchen towel and rub with your hands to remove the skins. It’s okay if there are still some left. Place the hazelnuts in a food processor and process until it becomes smooth and creamy. For a smoother texture, you can pass it through a fine sieve.
- Serving Size: 1 square
- Calories: 93
- Sugar: 2.9g
- Fat: 8.4g
- Carbohydrates: 3.5g
- Fiber: 0.8g
- Protein: 1.2g