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Maca Chocolate Hazelnut Freezer Fudge

This hazelnut chocolate freezer fudge is creamy, rich, satisfying -- it's what chocolate fudge dreams are made of! It's also dairy-free, gluten-free, paleo-friendly, vegan and insanely delicious!
Jun 22, 2018 | Joy McCarthy

Do I have any nutella fans here? Or maybe hazelnut and chocolate fans? There's just something magical about hazelnut and chocolate together, don't you agree? This combo is pretty much heaven on earth and the fact this dessert is chilled makes it absolutely perfect for the warmer weather.

I got into to make 'freezer fudge' when I was recipe creating for my new book (it's not out till 2019). I created a tahini strawberry freezer fudge which is out of this world. I've always loved hazelnut and chocolate but just can't handle Nutella because it's too sweet for me. I dreamed up this recipe because I loved the texture of the strawberry freezer fudge I created for my new cookbook.

Freezer fudge is fudge's healthy bestie. All you have to do is blend your ingredients together, pop in a pan, plop in the freezer and wait. It's that easy.

This Maca Chocolate Hazelnut Freezer Fudge is INCREDIBLE. It's creamy, rich and fulfilling.

You won't get a sugar rush either because there is very little maple syrup and it's well balanced by the good fat in the cashews and coconut cream. It's everything a healthy, decadent dessert should be. In other words, it's JOYOUS! :) 

I added the fermented and organic maca powder from New Chapter because it adds a lovely caramel taste. Of course, any maca will do but I chose this one because of the fact it's fermented making the absorption of the beneficial properties in maca easier for your digestive system. 

Maca is an adaptogen. When used as a supplement for daily use it is excellent for stamina, sports recovery and it's been used for thousands of years for energy!

 Maca in a higher dose than this freezer fudge would not be recommended for small children. However, the amount in a small piece of freezer fudge is totally fine. My daughter has tried this freezer fudge many times and loves it.

Since you don't have to actually cook anything, you can easily taste test it and decide if you want more maple syrup. If you don't want to use maple syrup, this recipe would also work well with stevia if that's your jam!

I love the added crunch of the hazelnuts on top.

If you've got a little extra time, you could always toast the hazelnuts first. Just spread them evenly on to a cookie sheet and bake at 350F degrees for 10 to 12 minutes. Be careful they don't burn. They will get a lovely roasted flavour and crunchy texture. You don't have to remove the skins but they come off easily when you roast them. 

The fudge itself is creamy and fudgey. Can you tell by my bite marks? Hee hee.

This recipe is paleo-friendly, if you remove the maple syrup it's also keto-friendly, gluten-free, dairy-free, vegan and deeeelish!

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  • 1/4 cup hazelnut butter
  • 1/4 cup raw cacao powder
  • 1/4-1/3 cup maple syrup*
  • 1 cup cashews (you don't need to soak them)
  • 1 tbsp maca powder**
  • Half a can (498mL) of full-fat coconut milk***
  • 1/4 cup hazelnuts, chopped
  1. Place all the ingredients into a high powder blender and give a whirl until smooth and creamy.
  2. Line a loaf pan with parchment paper. Pour into loaf pan. Top with hazelnuts. Freeze for 3 to 4 hours until totally solid.
  3. Slice into bars or squares -- whatever you heart desires!


Serves 6-8
*I suggest adding the smaller amount first and giving it a taste test to see if you like it sweeter. I find it sweet enough with 1/4 cup.
**I used New Chapter's Fermented Organic Maca Powder.
***Use all the cream and some of the liquid. If the liquid and the cream are mixed together, just pour half the can into the blender. Start with a 489mL can of coconut milk.

If you prefer to follow along and make it with me, you can do so in this video where I show you how to make your own Maca Chocolate Hazelnut Freezer Fudge!

For those that are wondering, you can find New Chapter's Maca at most health food stores or online.

I truly hope this recipe becomes a summer favourite! It's makes a really nice size batch so if you make it just for you (and there's nothing wrong with that), you'll have it for a few weeks! 

In terms of a serving size, I cut them into bars as you can see but that's quite a generous size and if you're serving this to guests then you might want to cut them into cubes. I warn you though, you may want to eat more than one cube. It's honestly impossible to resist. 

Be sure to tag me on social media @joyoushealth if you make this.

Have a great weekend!


Monica   •   June 22, 2018

Sounds wonderful but I don’t love hazelnut. Would it be good with a substitute like almond/almond butter?

Joy McCarthy   •   June 22, 2018

Caro   •   June 23, 2018

What other nuts can I use instead of cashews?

Joy McCarthy   •   June 23, 2018

Bagur   •   June 24, 2018

Wow looks amazing! can I substitute the maple syrup for unprocessed sugar (panela)? same amount?

Joy McCarthy   •   June 24, 2018

margaret   •   June 24, 2018

WHere do I find hazelnut butter? I am in Toronto. Can I make it with my vitamix too?

Joy McCarthy   •   June 24, 2018

Sam   •   June 26, 2018

Wow, these look amazing! Much better way to use Maca then in a smoothie!

Joy McCarthy   •   June 26, 2018

Sarah   •   June 26, 2018

Can you use any Maca powder with it or will it give a different taste/benefit? I notice the New Chapter one has different ingredients than some other brands.

Joy McCarthy   •   June 26, 2018

Laura   •   June 26, 2018

Hi Joy, those look yummy! Wondering if you use just the cream from the coconut milk or if you use the coconut milk as well?

Joy McCarthy   •   June 26, 2018

Sandy   •   June 26, 2018

These look so yummy! I'm heading out today to buy the ingredients. What size can of coconut milk should I start with? I ask because I have a 13.5 oz and 5.46 oz cans. Or maybe a better question, can you estimate approximately how much cream from the coconut milk I should use? I know, maybe an obvious question but it came to mind. Thanks for sharing your recipes!

Joy McCarthy   •   June 26, 2018

Lina R.   •   June 26, 2018

Hello Joy, Where can I buy the following ingredients? - hazelnut butter - new chapters fermented organic maca powder - full-fat coconut milk I'm looking forward to making this recipe :) Thanks

Joy McCarthy   •   June 26, 2018

Geege   •   June 26, 2018

Thank you Joyous One! Any substitutions for hazelnuts please? I'm not a big fan. ❤️

Joy McCarthy   •   June 26, 2018

Ashley   •   June 26, 2018

What is the nutrient breakdown for this recipe and maybe your others as well

Joy McCarthy   •   June 27, 2018

Barbara   •   June 27, 2018

I want to substitute liquid stevia drops for the maple syrup. How much stevia should I use? Thx

Joy McCarthy   •   June 28, 2018

Libby A.   •   June 27, 2018

Hey there. I made your chicken burgers with salsa as well as strawberry crumble on Fathers Day. Both were a hit. Thanks Joy!

Joy McCarthy   •   June 28, 2018

Patricia   •   August 28, 2018

If I can’t use the hazel nut butter can I use another nut or seed butter?

Joy McCarthy   •   August 29, 2018

LeeAnne Gelfand   •   September 4, 2018

I have all the ingredients to make these fudgy delicious looking bars. Best part is I found a can of coconut cream. What is the volume you might get from taking the cream off the top of a can of coconut milk? I look forward to making these delicious little morsels.

Joy McCarthy   •   September 4, 2018

Sarah   •   October 23, 2018

Does this recipe need to remain frozen?

Joy McCarthy   •   October 23, 2018
Sarah   •   October 23, 2018

Alana   •   November 20, 2018

How much coconut cream would you say there is in a can of coconut milk? I make my own coconut milk so I am just wondering how much cream you think I should add. Thanks!

Joy McCarthy   •   November 20, 2018

Laurie   •   November 25, 2018

These are awesome Joy! I’ve been sharing with a lot of people and there a hit. Thanks for this and all your recipes. You’re my go to gal for a healthy food ideas.

Joy McCarthy   •   November 25, 2018

Libby A.   •   December 18, 2018

If you are not using the Nutella product and can’t find hazelnut butter in your grocery store what can I do instead?

Libby A.   •   December 18, 2018

Kaylene B.   •   February 21, 2019

Hi! Could a non-liquid sugar free substitute be used in this recipe(i.e. Lakanto Monkfruit Sweetener, Allulose, etc.? I need to follow a low carb diet, so maple syrup is out.😕 Thanks!

Joy McCarthy   •   February 21, 2019

Catherine L.   •   February 23, 2019

I made these today with almond butter and they are totally delicious. I didn't have hazelnuts to put on top so I sprinkled hemp hearts and gogi berries instead. Looks pretty, tastes great :)

Joy McCarthy   •   February 26, 2019

Karen   •   March 31, 2019

This fudge is amazing what a great recipe . Thank you joy

Joy McCarthy   •   April 1, 2019

Monika   •   April 9, 2019

Hi Joy. Can I use almond hazelnut butter instead? I couldn't find just hazelnut butter close to me and what can be made with rest of the coconut milk. Thank you

Joy McCarthy   •   April 10, 2019

Brooke Sullivan   •   July 29, 2019

I ways love reading 90 comments on a recipe only to discover THAT NO ONE actually made it

Joy McCarthy   •   July 30, 2019

Shelley   •   November 8, 2019

Hi Joy! Just wondering if I could omit the Maca powder and use a protein powder? I am new to your site and think you are joyously amazing!!

Joy McCarthy   •   November 8, 2019

Laura C.   •   August 17, 2020

Made this yesterday and it's absolutely YUMMY! Perfect summer treat. Thanks you!

Joy McCarthy   •   August 18, 2020

Charlene   •   December 23, 2021

Do you think this would work without a high speed blender?

Joy McCarthy   •   December 27, 2021

Terri   •   February 15, 2022

Just a little comment (or 2!). Firstly, are the chopped hazelnuts for the fudge or do you fo more to use as a topping as well? And secondly, I hate wasting energy, like turning on the oven just to toast some nuts. So, I do most things in a cast Iron pan on a low burner. I even do my heads of "roasted" garlic this way. It's quick, easy and an energy saver.

Joy McCarthy   •   February 16, 2022

Janis   •   March 25, 2022

I made this amazing fudge and it is so delicious. I look forward to my daily treat without guilt. Thank you Joy🙏🏻

Joy McCarthy   •   March 25, 2022

Inna B.   •   October 9, 2023

Hi Joy! Unfortunately I can’t digest coconut milk. Can I substitute it with oat or almond milk?

Joy McCarthy   •   October 10, 2023

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