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.
Ingredients
- 6 tbsp coconut oil
- 1/2 cup almond butter
- 6 oz dark chocolate chopped
- 1 tbsp erythritol
- 2 tbsp pistacchio without shells crushed
- 2 tbsp raw almonds crushed
- 2 tbsp dried unsweetend cranberries
- 1 tbsp dried rose petals
- 1/2 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.