Vegan Fudge

Steps

1. Preheat the oven to 350ºF/175ºC. Spread the hazelnuts out on a rimmed baking sheet. Roast in the middle rack of the oven for 10-13 minutes, until very fragrant and toasty (smaller-sized hazelnuts need just 10 minutes).

2. Immediately transfer the hazelnuts to a clean, thin dish towel and wrap tightly. Steam in the towel for 2 minutes, then vigorously rub the enclosed towel using your hands - the friction will help loosen the skins. It’s okay if not all the skins come up. Roughly chop the hazelnuts once cool enough to handle (no need to chop finely).

3. Lightly oil an 8x4-inch or 9x5-inch loaf pan or a square 8x8-inch baking pan and line it with parchment paper (the oil helps the paper stick to the pan, but doesn't go into the actual fudge).****

4. Add the condensed coconut milk and chocolate to a heat-safe bowl. Microwave on high for 90 seconds.*Remove from the microwave and allow to rest without touching for 1 minute, then stir with a silicone whisk until smooth and completely melted. While the chocolate mixture is still warm, add the almond butter, vanilla, and a pinch or two of sea salt. Whisk until well combined - it will be quite thick. Fold in the chopped hazelnuts with a silicone spatula.*Note: If your microwave is low wattage, you might need to microwave an extra 15 seconds until melted.

5. Transfer the fudge into the lined pan, and pat down with a silicone spatula or your fingers to spread it out evenly. Very lightly sprinkle with sea salt, about a scant ¼ teaspoon.

6. Transfer the fudge to the fridge for 1 to 2 hours until set. Allow to come to room temperature before slicing. For a more pronounced sweet-salty taste, sprinkle a pinch of flaky sea salt on the fudge before serving. Store leftovers tightly wrapped in plastic (or in an airtight container) at room temperature for 1 to 2 weeks, or in the fridge for longer. You can also freeze the fudge for up to 3 months.