This decadent fudge contains way less sugar and more fiber than the average fudge! We love Hu Kitchen’s chocolate chips and gems for a lower sugar and dairy-free chocolate option. The addition of nut butter also adds fiber and healthy fats for a gut–friendly treat.

Makes about 12 pieces

Ingredients:

  • 1 cup low sugar dark chocolate chips (such as Hu Kitchen)
  • ½ cup unsweetened almond butter, peanut butter, or cashew butter
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • Optional: Flaky sea salt for sprinkling

Directions:

  1. Line an 8 1/2-inch loaf pan with parchment paper, allowing extra paper to drape over the edges of the pan, and set aside. Alternatively, use a silicone loaf pan or silicone muffin pan.
  2. In a small saucepan over medium heat, bring 2 inches of water to a simmer. Place the chocolate, almond butter, coconut oil, and vanilla in a medium-size heatproof bowl, and set the bowl over the saucepan. Use a silicone spatula to stir the mixture until it’s melted and combined. Or you can use the microwave, heating the mixture in 30-second intervals, stirring between, until it is melted.
  3. Pour the chocolate mixture into the prepared pan, and smooth into an even later. Or evenly portion into the silicone muffin pan. Refrigerate for 2-3 hours, until fully set and firm. Option to freeze for quicker results.
  4. Lift the parchment paper to remove the fudge from the pan. Place it on a cutting board. Top the fudge with flaky salt, and cut into small squares. Or pop out each fudge block from the silicone pan.
  5. Store the fudge in an airtight container in the fridge for up to two weeks or in the freezer for up to three months.

 

Recipe adapted from Rachael’s Good Eats.

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