This Nutella Freezer Fudge is the perfect sweet treat to keep on-hand this summer! Pour into ice cube tray molds for a quick and easy healthy Nutella snack!
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:serves 8-10
Category:Dessert
Method:No Bake
Diet:Vegan
Ingredients
1 and 1/2 cups raw hazelnuts
2 Tbsp. coconut oil, melted
1 Tbsp. cocoa powder (natural or dutch-processed)
pinch salt
splash pure vanilla extract
1 Tbsp. honey, maple syrup (or to taste)
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Dump hazelnuts onto sheet, and bake in the oven for 10-12 minutes, or until nuts are slightly brown and fragrant. Stir every 5 minutes.
When the hazelnuts are cool enough to handle, remove the skins from the hazelnuts. I rubbed the hazelnuts between two paper towels. Try to remove as much as possible, but don’t stress over some particularly pesky hazelnut skins.
Add hazelnuts to the base of a high-powered food processor and blend. Scrape down the sides as necessary.
When the mixture looks like it isn’t breaking down any more, drizzle coconut oil into the food processor as the motor is running. The mixture should start to get creamy and become a butter.
Once the Nutella is to your desired consistency, add cocoa, salt, vanilla, and sweetener, and blend again until combined. The mixture will seize, but that’s OK! The goal is to combine everything as best you can.
Fill your desired ice cube tray with the Nutella, and place in the freezer to set. Once set, I like to put the Nutella Freezer Fudge in the fridge so that it’s melt-in-your-mouth gooey!