About
This fudge really satisfies the chocolate craving and the almond butter makes it so rich and delicious with a touch a saltiness. Simply mix all the ingredients together and then freeze until firm. Then let it temper in the fridge for 30 minutes before dusting it with cocoa powder and cutting it into squares. Please add more sweetener if you like things on the sweeter side, but I only used 1 T of powdered sweetener.
Ingredients
- ¾ cup all natural no stir almond butter creamy by maranatha
- 3 tablespoon cocoa dry powder unsweetened processed with alkali dutch
- 1 tablespoon the ultimate sugar replacement granular by swerve
Instructions
- Mix the almond butter and powdered sweetener together.
- Then add the cocoa powder. I like to use Dutch processed cocoa powder as it is darker and has a richer appearance.
- Spoon into a parchment lined loaf pan. Do not spread it completely out to all the sides to give the fudge some height. Freeze until firm about 1 hour.
- Then remove it from the freezer and temper it in the fridge until firm, but soft enough to cut. Dust it with cocoa powder, then cut it into 24 squares. Store in the freezer to keep the squares firm. You may want to separate them once frozen again and place them back into the freezer so you can pull them out one by one as needed. If you want a fudgy texture, place squares in the fridge to temper them until soft before eating.
Nutrition Facts
- Servings: 24
- Calories: 46.7kcal/195.5kJ (per serving)
- Fat: 3.8g (per serving)
- Carbs: 2.6g (per serving)
- Protein: 1.9g (per serving)
