Extremely delicious, hazelnut-chocolate vegan, gluten-free fudge for the perfect chocolatey temptation in between meals. Creamy, delicately melting, with crunchy, roasted hazelnuts.
Line a king cake pan (25x11cm) with baking paper and press it down well so that it fits the edge as well as possible.
In a small saucepan or saucier, heat all ingredients except the toasted hazelnuts over low heat. Keep stirring until everything has melted and combined into a creamy mass.
340 g dark vegan chocolate, 80 ml Coconut cream, 64 g Hazelnut butter or hazelnut puree homemade, 60 ml maple syrup, ¼ tbspn Bourbon vanilla ground, A pinch of sea salt, Optional: 2-3 tsp lucuma powder
Add about ¾ of the toasted hazelnuts to the melted chocolate measure and pour into the king mold. Spread the remaining nuts on top and let set in the refrigerator for at least 2 hours.
111 g roasted hazelnuts
Remove from refrigerator, briefly warm a little at room temperature, cut into desired serving size and enjoy!