Vegan Fudge

Preheat oven to 175ºC. Spread hazelnuts (0.67 cup) on a rimmed baking sheet. Roast for 10-13 minutes until very fragrant and toasty (smaller-sized hazelnuts need just 10 minutes). Start 13m timer

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 to loosen the skins. Roughly chop the [hazelnuts] once cool enough to handle. Start 2m timer

Lightly oil an 8x4-inch or 9x5-inch loaf pan or a square 8x8-inch baking pan and line it with parchment paper.

Add the sweetened condensed coconut milk (8 oz) and dark chocolate chips (12 oz) 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 (0.5 cup), pure vanilla extract (1 tsp), and a pinch or two of [sea salt]. Whisk until well combined. Fold in the chopped [hazelnuts] with a silicone spatula. Start 2m timer

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 a scant sea salt (0.25 tsp).

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. Start 60m timer