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{Healthier} Foolproof Vegan Nutella Fudge

Author Izy


  • 1/2 cup pitted dates , , packed
  • 1 cup hazelnuts
  • 1/4 cup almonds
  • 2 tbsp cocoa powder
  • 2 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 to 4 tbsp maple syrup or agave syrup , (or drops of liquid stevia)


  • Soak the pitted dates in boiling water while you prep the hazelnuts.
  • Toast the hazelnuts in a frying pan over a high heat, shaking the pan often, until the skins start to crack and peel away. Fold the hot hazelnuts onto a clean dish towel and rub together until the majority of the skins have come off. Transfer the hazelnuts with the almonds to a food processor and blend until mealy. Continue to blend, stopping every so often to scrape down the edges of the bowl, until pastey.
  • Drain the dates then add them in, along with the cocoa, flaxseed, vanilla and salt and blend until smooth. Add maple syrup to taste - start by blending in 2 tbsp, and add more if you want it (you can also sub the additional maple syrup for a few drops of liquid stevia, if preferred).
  • Press the mixture into a parchment small, parchment-lined loaf tin and freeze for at least 30 minutes. Remove from the tin and cut into around 20 small squares. Store in an airtight container.
  • Alternatively, you can roll the mixture into teaspoon-sized balls, chill until cool, then coat them in bittersweet chocolate to make truffles.