Vegan Nutella Fudge

Prepare to be amazed with this melt-in-your-mouth experience. Imagine if there was such a thing as Nutella cookie dough. Actually, now there IS such a thing, and it's this Nutella fudge. Chocolate/hazelnut bliss, in scrumptious little bites. Vegan, no added sugar and quite possibly the world's simplest recipe.

I'm not 100% sure what inspired me to create this fudge, but I'm eternally grateful for the inspo! I've made vegan fudge before - with pumpkin and with chocolate chips (the chocolate chip version was shaped into balls), but this batch is completely unique. The flavors of chocolate and hazelnut truly shine, and each piece melts on your tongue like butter.

And talk about easy! Just melt a few ingredients in a saucepan and then stir in flour, vanilla and salt. The mixture instantly comes together and just needs a quick chill in the fridge to firm up.

I think these would make AMAZING host/hostess gifts during the holidays. But, they'll be welcome anytime - I'm 100% sure of that.

Note: Since the fudge is made with a base of coconut oil, it softens in warmer temperatures. That's not typically a problem in the winter, but remember that if you make this treat in the summer.

Vegan Nutella Fudge

1/2 cup coconut oil
1/3 cup Nutella or hazelnut spread of choice
1/4 cup plus 1 tablespoons pure maple syrup
1 cup all-purpose flour
1 teaspoon vanilla extract
Pinch of salt

Line an 8-inch square baking pan with parchment paper, allowing some of the paper to come up 2 sides (so you can remove the fudge with ease).
In a small saucepan, combine the coconut oil, Nutella and maple syrup. Set the pan over low heat and cook until smooth, whisking frequently. Remove the pan from the heat and stir in the flour, vanilla and salt. Stir until smooth.
Transfer the mixture to the prepared pan and press down to make an even surface.
Refrigerate until firm, about 20 to 30 minutes.
Remove the fudge from the pan (using those parchment paper "handles") and slice into bite-size pieces (about 20-24 pieces). Store leftovers in an airtight container in the refrigerator.

Makes about 24 pieces