Tastes like a Ferrero Rocher

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F/175°C. Spread the hazelnuts on a rimmed baking sheet and roast on the middle rack for 10 to 13 minutes, until very fragrant and toasty (smaller hazelnuts need about 10 minutes).
2. While still hot, wrap the hazelnuts tightly in a clean thin towel and steam for 2 minutes. Then rub the towel vigorously with your hands to loosen the skins. Some skins may stay on. Once cool enough to handle, roughly chop the nuts.
3. Lightly oil an 8x4-inch or 9x5-inch loaf pan, or an 8x8-inch square pan, and line it with parchment paper.
4. In a heat-safe bowl, microwave the condensed coconut milk and chocolate on high for 90 seconds. Let rest for 1 minute without touching, then stir with a silicone whisk until smooth and fully melted. If your microwave is weak, microwave 15 seconds more.
5. While the chocolate is still warm, whisk in the almond butter, vanilla and a pinch or two of sea salt until well combined; the mixture will be thick. Fold in the chopped hazelnuts with a silicone spatula.
6. Press the fudge into the lined pan and spread it evenly. Lightly sprinkle with about a scant 1/4 teaspoon sea salt.
7. Refrigerate for 1 to 2 hours until set. Let it come to room temperature before slicing. Store wrapped at room temperature for 1 to 2 weeks, or in the fridge longer; it freezes for up to 3 months.

Summarized from Rainbow Plant Life's video. Watch it for the details.

More recipes with

Coconut milkChocolate chipDark chocolate chipHazelnutAlmond butter