Fat bombs have been a thing in paleo and keto circles for a while and this vegan Chocolate Hazelnut Freezer Fudge is kind of the same idea–an indulgent little bite made with plenty of fat.
Why fat? After struggling to lose baby weight loooong past my daughter’s birth, I finally started losing when I upped my fat intake while cutting down on carbs. I realized that while eating a high carb vegetarian diet, I would get hungry again an hour or two after eating; adding more fat to my diet helped me feel fuller longer.
The thing I love about freezer fudge is that it’s a treat that’s easy to portion out and save for later–so it’s not like having a batch of freshly baked cookies in the kitchen that you need to finish before they go stale.
This vegan freezer fudge is easy to customize to your own tastes. Try a different nut! Sprinkle it with different toppings! Here are some that I’ve tried and loved:
- Matcha powder
- Chopped toasted hazelnuts
- Hemp seeds
- Chopped vegan marshmallows
- A drizzle of peanut butter
Note that, because this fudge is made with coconut oil, if it gets too warm during processing, the oil will separate from the rest of the ingredients. Don’t panic if this happens! Just pop the bowl of the food processor in the fridge for a bit and then process again until everything is well-combined.
Photos by Lindsey Johnson
Vegan Chocolate Hazelnut Freezer Fudge
Melt-in-your-mouth fudge that you can stash in the freezer for whenever you need a sweet treat.
- 1/2 cup raw cacao powder
- 1/2 cup coconut oil solid, not melted
- 1/3 cup raw hazelnuts
- 6 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Fleur de sel chopped toasted hazelnuts and/or cacao nibs for topping
Line a small baking dish or large loaf pan with parchment paper.
Combine all of the ingredients in a food processor and process until the mixture is completely smooth. This might take several minutes, depending on the power of your food processor.
Transfer the fudge mixture to the prepared baking dish and use a spatula to spread it into an even layer.
Sprinkle the fudge with fleur de sel, hazelnuts and/or cacao nibs, then press down on the toppings a bit so they stick. Refrigerate the fudge until it's solid, then pull up the parchment to remove it from the baking dish and cut it into squares.
Store the fudge in an airtight container in your freezer. Let it sit at room temperature for a few minutes before serving.
If the coconut oil starts to separate from the rest of the mixture, continue to process until smooth, then place the bowl of your food processor in the refrigerator for 30 minutes. Stir or process again to mix the oil back in, then transfer to the prepared baking dish.