This recipe is so yummy! It’s fast, easy to make and satisfies cravings. I could only find an almond/hazelnut butter blend instead of just hazelnut butter but it turned out great.
You can try to find hazelnut butter or soak hazelnuts and make it yourself. Have you checked out my homemade nutella recipe? Here it is if you haven’t – Homemade Nutella.
Here are a couple more of my freezer fudge recipes:
- Mint Chip Fudge Squares (Vegan, No-Bake and Gluten Free)
- Chocolate Peanut Butter Protein Fudge
- Clean Eating Chocolate Mint Fudge
- Chocolate Cranberry Protein Fudge
Remember this recipe is to be stored in the freezer. Enjoy this simple, delicious Nutella Freezer Fudge!
This recipe is vegan, gluten free, no-bake, fast, simple and tastes like Nutella!
Nutella Freezer Fudge (Vegan & GF)
Prep time: 5 Minutes
Yield: Makes 18-20 Pieces of Fudge
Ingredients:
- 1/2 Cup Natural Almond Hazelnut Butter
- 1/2 Cup Coconut Oil (Room Temperature)
- 1/2 Cup Natural Cocoa Powder
- 1/2 Cup Pure Pumpkin Puree
- 1/4 Cup Agave Nectar (more if you like it sweeter)
Directions:
- Place all ingredients into your food processor and blend until completely smooth and buttery (this could take a few minutes).
- Spray an 8×8 baking dish with a healthy non-stick cooking oil.
- Place fudge batter into your baking dish and spread evenly.
- Cover with saran wrap and freeze for 3-4 hours.
- Remove from freezer and cut into 18-20 bites.
- Serve and enjoy!
DAMY Members – 2-3 pieces of the freezer fudge is an excellent treat.
This looks amazing! I can’t wait to try this..
You will love it 🙂 So yummy!!!
Can you use raw cacao instead of the natural cocoa powder?
sure, yes!
Is there anything I could use to replace the coconut oil? Hubby hates coconut anything I am afraid if I use it he will taste it lol and I would love to make these for his birthday next month
Where do you get the pumpkin purée??
Hi Dana, The pumpkin puree is usually in the baking section at the grocery store next to the pumpkin pie filling.
I am abroad in Australia, where there is no pumpkin puree. I had to improvise, I decided on mashed avocado. Tasted amazing, I literally could not believe it. Thanks for the great idea!
So happy the avocado worked out so well for you Heather!
Is there a way to make this where it doesn’t melt? It’s more of a rich, chocolatey fudge pop instead of chewy, unmeltable fudge 🙁
can the coconut oil be substituted with something else? i’m allergic to coconut oil.