{"id":31892,"date":"2019-10-15T05:00:23","date_gmt":"2019-10-15T11:00:23","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=31892"},"modified":"2021-04-27T09:44:26","modified_gmt":"2021-04-27T15:44:26","slug":"vegan-nutella-fudge","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-nutella-fudge\/","title":{"rendered":"Vegan Nutella Fudge"},"content":{"rendered":"

This vegan\u00a0Nutella fudge is simple, chocolaty, and bound to become a household Halloween staple. Requiring a short list of ingredients and less than 30 minutes of leisurely prep, it's too simple, easy, and delicious to miss.<\/i><\/strong><\/p>\n

\"Vegan<\/p>\n

A quick life update before we get into the heart of this decadent recipe:<\/p>\n

If you read this<\/a> post, then you're up-to-speed on the ups and downs of our childcare situation. We still haven't found a long-term temporary nanny, but we're now searching through an agency who is hopeful they'll find someone soon (we gave up on care.com).<\/p>\n

In the meantime, we've had sitters filling in on M, T, TH, and F mornings. While this allows me consistent time to work, my work days are cut short by about 2 \u00bd hours (depending on how long Sloane naps), which equates to a 10-hour slice out of my weekly work hours.<\/p>\n

It's been tough to get everything done, but I'm making do and staying hopeful.<\/p>\n

The time crunch has been especially notable these last two weeks as we've been ramping up work on The Good Space\u2014we launched our website<\/a> today<\/strong>.<\/p>\n

If you have a moment to check it out, please do, especially the 'blog' section. We've converted all 30+ email newsletters we've sent this year into full-length blog posts. In them, we share lots of personal examples and deep-dive on all sorts of topics from productivity to intuition to ego and so on.<\/p>\n

I'm sharing this because, while I've been here a bit less than usual due to the shortened work weeks, I've been working on TGS' website a lot. And so if you're missing me like I'm missing you, please hop over there to read, comment, etc. It would mean so much.<\/p>\n

Ok, now back to yummy food.<\/p>\n

This recipe for vegan Nutella fudge was the result of a happy accident.<\/p>\n

\"Vegan<\/p>\n

While testing frosting and glaze recipes for these<\/a> cinnamon rolls, I accidentally made Nutella fudge.<\/p>\n

I'd been aiming to make a fluffy vegan Nutella buttercream to send those cinnamon rolls sailing to decadent heights. But after several failed attempts of wacky proportions, I chucked the failed not-buttercream into the freezer, gave up on the idea altogether, and settled on a simple glaze.<\/p>\n

A few nights later, a chocolate craving struck.<\/p>\n

I made my way downstairs and opened the pantry. No chocolate.<\/p>\n

I opened the refrigerator. No chocolate.<\/p>\n

I opened the freezer. Ugh, failed Nutella buttercream. And yet, it was<\/em> chocolate.<\/p>\n

I reluctantly pulled the frosty jar from the freezer, shuffled it across our kitchen island, and headed to my computer to edit a blog post as it thawed.<\/p>\n

After 10 minutes, I returned to the kitchen, grabbed a spoon, and dug in.<\/p>\n

To my total surprise and delight, the failed buttercream was a super successful Nutella fudge.<\/p>\n

Thick, decadent, rich, chocolaty, nutty, a touch salty, and sweet. It reminded me of my mom's favorite fudge from The Fudge Pot in Chicago.<\/p>\n

And so I returned to the recipe drawing board the next day and came up with this easy vegan fudge.<\/p>\n

As they say, when life gives you lemons<\/del> failed Nutella buttercream, make lemonade<\/del>\u00a0Nutella fudge.<\/p>\n

\"Vegan<\/p>\n

To make it, you'll start by preparing this<\/a> simple homemade Nutella.<\/p>\n

Simply roast several cups of hazelnuts until golden brown and toasty. Give them a whirl around a food processor until ground into creamy nut butter. And then blend in melted non-dairy chocolate and a pinch of salt.<\/p>\n

Once the vegan Nutella is ready, melt a stick of vegan butter in a large saucepan.<\/p>\n

Once the butter is melted, turn off the heat and whisk in a bit of powdered sugar.<\/p>\n

Then, whisk in a bit of plant-based milk until completely smooth and emulsified.<\/p>\n

Finally, whisk in \u00be cup of the homemade Nutella until smooth.<\/p>\n

It should look like this when you're done whisking...<\/p>\n

\"Vegan<\/p>\n

Spoon the fudge mixture into a parchment-lined square pan.<\/p>\n

Sprinkle the top with chopped hazelnuts (if you'd like\u2014this is optional). Then, transfer the pan to the freezer for one hour, or until the fudge has set.<\/p>\n

\"Vegan<\/p>\n

Carefully life the fudge from the pan and slice into small squares.<\/p>\n

As is true with any fudge, this Nutella fudge is rich and decadent, so a small bite or two tends to be plenty satisfying.<\/p>\n

\"Vegan<\/p>\n

I recommend storing the fudge in the freezer and letting it sit at room temperature for 10 minutes before serving to soften a bit.<\/p>\n

Alternatively, you can store it in the refrigerator, but I find the texture is just a touch too soft at fridge temperature.<\/p>\n

\"Vegan<\/p>\n

I hope you love this vegan Nutella fudge as much as I do.<\/p>\n

If you make this recipe, let me know! Leave a comment, rate it, and don\u2019t forget to tag a photo #blissfulbasil<\/a> on Instagram.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Vegan<\/div>\n\t
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Nutella Fudge<\/h2>\n
<\/div>\n
This vegan\u00a0Nutella fudge is simple, chocolaty, and bound to become a household Halloween staple. Requiring a short list of ingredients and less than 30 minutes of leisurely prep, it's too simple, easy, and delicious to miss.<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Grain-Free, Vegan<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>chocolate, fudge, hazelnuts, nutella<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/path><\/g><\/svg><\/span> Chill Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 25 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>36<\/span> pieces<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>