Seasonal Recipes: Hazelnut Milk and Dark Chocolate Fudge

Hazelnut Milk and Dark Chocolate Fudge

Inspired by Colleen Patrick-Goudreau’s recipe in The Joy of Vegan Baking.

This fudge requires very few ingredients and is simple and quick to make.  It stores very well for a week or more, if kept in the fridge.


340g Dairy-free Dark Chocolate Buttons

6 Tbsp Vitalite, with extra for greasing the tin

350g Icing Sugar

64g Cocoa Powder, sifted

1tsp Vanilla Essence

60ml Alpro Hazelnut Milk


Baking parchment, for lining the tin

Square or Rectangular baking tin (the smaller the tin, the thicker the fudge later)

Two saucepans (one large one and a smaller one that will fit inside)

Wooden spoon

Large sharp knife

Chopping board


  1. Grease a square or rectangular baking tin and line with baking parchment that overlaps the sides (this will make the fudge easier to lift out and cut later.)
  2. Add the chocolate, vitalite, cocoa powder, vanilla essence and milk into the small saucepan.
  3. Place the small saucepan into the bigger saucepan and surround by boiling water.
  4. Stir until all of the chocolate is melted and the mixture is smooth.
  5. Pour the mixture into the greased tin.
  6. Chill for 3-4 hours in the fridge
  7. When the mixture has set, lift it out of the tin, using the baking parchment, onto a chopping board
  8. Cut the fudge to size
  9. Enjoy with a glass of hazelnut milk, or keep in the fridge in an airtight tin.

12 Comments Add yours

  1. M I R A A R says:

    great alternative!!!


  2. karen says:

    Looks delicious! My daughter is vegan and I’m a vegetarian, so we will try your recipe. Thanks for sharing.

    Liked by 1 person

    1. That’s wonderful to hear, I hope you both enjoy it πŸ™‚ If you want to vary the recipe, you can add a handful of chopped hazelnuts to the top just before it goes into the fridge, or add a spoonful of nut butter to the mix. I’ll attempt to get some more of our easy-vegan bakes up on the site soon!

      Liked by 1 person

  3. Sarah says:

    Oh wow, this looks so good! I’ve bookmarked the page as I’m definitely going to try this out. πŸ™‚

    Liked by 1 person

    1. Thanks! It’s pretty failsafe, and you’ll have to let me know how you get on, and any tweaks you make to the recipe. Someone emailed me a few days back to say they added vegan nut butter, which I’m keen to try out πŸ™‚ x

      Liked by 1 person

  4. This looks great. I’m going to try it when we get back to England.

    Liked by 1 person

    1. Thanks and good luck – let us know how you get on πŸ™‚


  5. Shannon says:

    Lovely! It’s always neat to see sweet delights blogged when they don’t contain dairy or eggs. If only everyone knew how easy it is to eat without causing harm to another.

    Patrick-Goudreau has a wonderful Podcast as well. She has a wonderful, joyful outlook for spreading the word about the vegan ethic. Cheers!

    Liked by 1 person

    1. Thanks Shannon! I’ll search out the podcast, Patrick-Goudreau completely changed my vegan baking – and I love that her book explained not just what to sub out, but the chemistry of why it works. I often read the intro to the book, because her writing is just so uplifting πŸ™‚ x

      Liked by 1 person

  6. I’d like to become vegan eventually, so I’ll follow your blog with interest, thank you!

    Liked by 1 person

    1. Thank you! I’ve followed your blog too, really like your writing style. Good luck with the veganism … I was vegetarian for many years first. Eggs (in baking) milk and cheese were the last things to go … but the replacements now are getting much better than they were (!) I’m aiming to get more of my recipes up really soon πŸ™‚


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