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.
Ingredients:
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
Equipment:
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
Recipe:
- 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.)
- Add the chocolate, vitalite, cocoa powder, vanilla essence and milk into the small saucepan.
- Place the small saucepan into the bigger saucepan and surround by boiling water.
- Stir until all of the chocolate is melted and the mixture is smooth.
- Pour the mixture into the greased tin.
- Chill for 3-4 hours in the fridge
- When the mixture has set, lift it out of the tin, using the baking parchment, onto a chopping board
- Cut the fudge to size
- Enjoy with a glass of hazelnut milk, or keep in the fridge in an airtight tin.
Tiny Potager 
great alternative!!!
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Looks delicious! My daughter is vegan and I’m a vegetarian, so we will try your recipe. Thanks for sharing.
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That’s wonderful to hear, I hope you both enjoy it 🙂 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!
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Oh wow, this looks so good! I’ve bookmarked the page as I’m definitely going to try this out. 🙂
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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 🙂 x
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This looks great. I’m going to try it when we get back to England.
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Thanks and good luck – let us know how you get on 🙂
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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!
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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 🙂 x
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I’d like to become vegan eventually, so I’ll follow your blog with interest, thank you!
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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 🙂
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