Mocha Fudge

Servings: 4
Calories: 354.2kcal (per serving)
Fat: 38.3g (per serving)
Carbs: 7.0g (per serving)
Protein: 3.5g (per serving)

About

This deliciously indulgent mocha fudge makes a great midday pick me up or a cheeky after dinner treat.

The recipe calls for coconut oil to make a firmer fudge, however this can be subbed for the same quantity of butter if you want a creamier texture.

The recipe also calls xylitol but this can be subbed for erythritol as a straight swap.

Using a powdered version of your choice of sweetener is preferable if you wish to avoid the crunchy texture of a granulated sweetener, however it will still taste just as delicious if you choose to skip this step!

Ingredients

½ cup coconut oil
¼ cup almond butter
¼ cup unsweetened cocoa powder by ghirardelli
2 tablespoon xylitol sweetener
1 tablespoon beverages almond milk unsweetened shelf stable
1 tablespoon coffee instant regular powder
⅛ teaspoon salt

Instructions

If you wish to powder your xylitol for a smoother fudge, add to a small food processor and blend for about 5 minutes to form a fine powder.
Line a small dish or mold – roughly 6 x 4 inches with baking paper and set aside.
Add the xylitol, coconut oil, almond butter, cocoa powder and salt to a food processor. Blend well until completely smooth – about 5 minutes.
While the mixture blends, warm the almond milk and stir in the coffee. Reserve to one side until completely cool.
With the blender running at a slow speed, add the milky coffee very slowly just a few drops at a time to mixture. You need to follow this process slowly to ensure the mixture does not split.
Once the milk is completely blended into the mixture, spoon into the lined mold, smoothing over the surface as much as possible.
Transfer the fudge to the freezer to set for a minimum of 1 hour.
Once firm, slice into 8 pieces for serving. Store in the fridge in an airtight container.