Healthier Chocolate Fudge, The Christmas Edition
An easy chocolate fudge recipe, vegan and keto approved, made without condensed milk or refined-sugar, but using healthy ingredients like almond butter and coconut oil.
Servings: 10
Calories: 255kcal
Ingredients
- 6 tablespoon coconut oil
- ½ cup almond butter
- 6 oz dark chocolate chopped
- 1 tablespoon erythritol
- 2 tablespoon pistacchio without shells crushed
- 2 tablespoon raw almonds crushed
- 2 tablespoon dried unsweetend cranberries
- 1 tablespoon dried rose petals
- ½ cup frozen raspberries crushed
Instructions
- Bring water to boil into a medium pot.
- Add the chopped chocolate and the coconut oil into a medium glass bowl, and place over the boiling water pot.
- Let the chocolate and coconut oil melt, stirring frequently to combine.
- Transfer into the blender, add the almond butter and erythritol, and pulse to combine.
- Transfer back into the bowl and add the pistacchio, almonds, cranberries and raspberries, saving some for garnishing.
- Line a 9x13' rectangle pan with parchment paper, and pour the chocolate mixture.
- Top with the saved nuts, fruits and rose petals, then cover with plastic foil and freeze for an hour.
- Remove from the freezer, cut and serve.
Nutrition
Calories: 255kcal