I love making healthier versions of traditional treats. This creamy fudge I created for a low carb / ketogenic course I was running. Perfect for when you crave something sweet and indulgent. Using erythritol is a great way to naturally add sweetness without creating a spike in blood sugar. You can use any nuts in the fudge. I like creamy macadamia nuts or chopped pistachios. Cacao butter adds a delicious creamy texture together with the nut butter in this recipe and provides a dose of healthy fats too. You can omit the cacao powder if wished but the chocolate addition is scrummy.
Difficulty – Easy
Time – 15 minutes preparation time; 2 hours chilling
Makes 16 pieces
Cocoa butter is a healthy fat, mostly saturated just like coconut oil. Cocoa butter contains compounds called cocoa mass polyphenols, which some studies have found can help diminish signs of aging and help certain skin conditions like dermatitis. They may also support heart health.
Use any nut butter in this recipe – seed butters and tahini paste can also be used.
100g chopped cacao butter
125g almond butter or tahini
30g erythritol or use a little liquid stevia to taste
Pinch of sea salt
1-2tbsp cacao powder or chocolate protein powder (optional)
60g chopped brazil, pistachio or macadamia nuts
Dessiccated coconut to sprinkle
