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:
- 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.
- 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.
- 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.
- 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.
- 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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