Description
This Sugar Free Fudge is a rich, creamy, and guilt-free treat made with unsweetened cocoa powder and erythritol as a natural sweetener, perfect for anyone looking to enjoy a decadent dessert without the sugar. It combines nut butter and refined coconut oil for a smooth texture and a delightful chocolate flavor, chilled to set into delicious squares.
Ingredients
Scale
Fudge Base
- 1 cup unsweetened cocoa powder
- 1 cup nut butter (almond or peanut)
- 1 cup granulated erythritol
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup refined coconut oil
Instructions
- Prepare workspace: Gather all ingredients and necessary tools including mixing bowls, measuring cups, and an 8×8 inch baking dish lined with parchment paper for easy removal of the fudge.
- Melt base ingredients: In a microwave-safe bowl, combine the nut butter and refined coconut oil. Heat in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Incorporate dry ingredients: Whisk in the unsweetened cocoa powder and granulated erythritol until the mixture is fully incorporated and reaches a thick but pourable consistency.
- Add flavorings: Stir in the pure vanilla extract and salt thoroughly, ensuring there are no dry spots left in the mixture.
- Set the fudge: Pour the prepared mixture evenly into the lined baking dish and smooth the surface with a spatula.
- Chill to firm: Refrigerate the fudge for at least one hour until it is firm enough to cut into squares and serve.
Notes
- Use refined coconut oil to avoid a strong coconut flavor; unrefined coconut oil can alter the taste.
- Granulated erythritol provides sweetness without sugar and is ideal for sugar-free diets.
- This fudge is best stored in the refrigerator to maintain its texture.
- You can substitute almond butter with peanut butter or any other nut butter based on preference or dietary needs.
- For a firmer fudge, chill for longer or overnight.
