I love making healthier versions of traditional treats. This creamy fudge I created for a low carb / ketogenic course I was running. Perfect for when you crave something sweet and indulgent. Using erythritol is a great way to naturally add sweetness without creating a spike in blood sugar. You can use any nuts in the fudge. I like creamy macadamia nuts or chopped pistachios. Cacao butter adds a delicious creamy texture together with the nut butter in this recipe and provides a dose of healthy fats too. You can omit the cacao powder if wished but the chocolate addition is scrummy.
Difficulty – Easy
Time – 15 minutes preparation time; 2 hours chilling
Makes 16 pieces
What’s good about it?
Cocoa butter is a healthy fat, mostly saturated just like coconut oil. Cocoa butter contains compounds called cocoa mass polyphenols, which some studies have found can help diminish signs of aging and help certain skin conditions like dermatitis. They may also support heart health.
- Place the cacao butter, almond butter, erythritol and salt in a small saucepan and melt over a low heat. Stir well until it has completely melted. Stir in the nuts
- Line a 10cm x 16cm traybake tin with baking paper or cling film. Pour the mixture into the tin and smooth the surface. If wanted you can sprinkle over a little desiccated coconut.
- Place in the fridge to set for 2 hours.
- Once set, remove the fudge from the container and cut into pieces with a sharp knife.
- Store the fudge in the fridge or freezer.
Did You Know?
Use any nut butter in this recipe – seed butters and tahini paste can also be used.
100g chopped cacao butter
125g almond butter or tahini
30g erythritol or use a little liquid stevia to taste
Pinch of sea salt
1-2tbsp cacao powder or chocolate protein powder (optional)
60g chopped brazil, pistachio or macadamia nuts
Dessiccated coconut to sprinkle