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These Chocolate-Hazelnut Fudge Squares are dead easy to make (essentially 3 ingredients), no baking involved, and the advantage to not using Nutella is that you can control what goes in them. For instance, I like to use organic ingredients and limit the sugar content in my sweets. That said, don’t be fooled, these squares should be eaten in moderation, they’re pretty decadent! So here goes…
2/3 cup hazelnut butter (you can make this yourself)
1/4 cup coconut oil (for this recipe, I like to use the organic refined kind that doesn’t have a coconutty taste, but this is a matter of personal taste, extra virgin works fine too)
6 ounces good quality dark chocolate
pinch of salt
1 teaspoon Gefen Vanilla
2 tablespoons hazelnuts, toasted and roughly chopped (optional)
Chop the chocolate into pieces.
In a double boiler (or a metal bowl placed over a pot of simmering hot water), melt the chocolate completely and remove from heat.
Place your jar of coconut oil in the hot water and once the coconut oil has liquified a bit, pour out 1/4 cup. Add that to the chocolate.
Now add the hazelnut butter, salt, and vanilla. Whisk well, until silky smooth. Taste the mixture and if you wish, add a little more salt, vanilla, or even honey or agave nectar if you think it needs a bit more sweetness.
Pour into an eight- and- a- half- by four- and- a- half-inch loaf pan that is lined with Gefen Easy Baking Parchment with an overhang so you can lift out the whole thing easily.
Pour the chocolate into the pan and sprinkle on the chopped hazelnuts. Allow the whole thing to rest in a cool place for at least three hours, at room temperature should be fine. (Though if your kitchen is very warm, and the block doesn’t harden enough to slice cleanly, you can place the pan in fridge for 15 minutes before slicing).
Remove the whole chocolate block once it has hardened and cut into squares. Enjoy!
This recipe originally appeared on Kitchen Vignettes.
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Hazelnut butter How do you make hazelnut butter?
We have a video showing how to make almond butter, the way to make hazelnut butter is the same. Just replace the almonds with hazelnuts. https://www.kosher.com/shows/video/89/the-most-multi-purpose-item-youll-make-this-pesach