Description
A rich and creamy Sugar Free Fudge recipe that combines unsweetened cocoa powder, nut butter, and erythritol for a delicious low-sugar treat. Perfect for those looking to satisfy a sweet tooth without the added sugar, this fudge sets quickly in the refrigerator and makes a delightful snack or dessert.
Ingredients
Scale
Fudge Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup nut butter (almond or peanut)
- 1 cup granulated erythritol
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup refined coconut oil
Instructions
- Prepare Workspace: Gather all ingredients and tools including mixing bowls, measuring cups, and an 8×8 inch baking dish lined with parchment paper to ensure ease of preparation.
- Melt Nut Butter and Coconut Oil: In a microwave-safe bowl, combine the nut butter and refined coconut oil. Heat in 30-second intervals, stirring between, until the mixture is fully melted and smooth.
- Mix Dry Ingredients: Whisk in the unsweetened cocoa powder and granulated erythritol into the melted mixture until fully incorporated, resulting in a thick but pourable consistency.
- Add Flavorings: Stir in the pure vanilla extract and salt, mixing thoroughly to eliminate any dry spots within the batter.
- Spread Mixture: Pour the fudge mixture into the prepared baking dish and spread evenly using a spatula to create a uniform layer.
- Chill to Set: Refrigerate the pan for at least one hour or until the fudge is firm enough to cut into squares.
- Serve: Once set, cut the fudge into 16 squares and enjoy this guilt-free, sugar-free treat.
Notes
- Use refined coconut oil to avoid a strong coconut flavor.
- For a nut-free version, substitute nut butter with sunflower seed butter.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- You can freeze the fudge for longer storage and thaw before serving.
- Ensure the mixture is well combined to avoid gritty texture from erythritol.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
