CHOCOLATE ALMOND BUTTER FUDGE
This is probably the simplest and practically the tastiest fudge you can make. Melt the chocolate in the microwave oven or on the stovetop on low heat, stir in the almond butter, cream and almond extract; Done!! This is my husband's favorite fudge that I have made of late.
If you don't have almond butter, you can use peanut butter or even cashew butter (higher in carbs) instead. I remove all the almond butter from the jar and use my food processor to mix the oil in properly until the almond butter is nice and creamy, otherwise it will be too stiff to work with.
If you want to save on your sugarless chocolate chips, which tend to be expensive, you can swap out 1 cup chocolate chips for any unsweetened chocolate bar such as Baker's unsweetened chocolate, 70% Lindt chocolate bar, etc. Just make sure to weigh it - it should weigh 6 oz (180 g). Only problem now is that you would want to sweeten your chocolate more, plus I would add another 2 tbsp (30 mL) cream, as the unsweetened chocolate tends to set harder than chocolate chips. Of course, you can even swap out half of the unsweetened chocolate for cocoa butter. There are always so many possibilities with these sorts of candies.
If you don't have almond extract, you can use vanilla extract, and in that case I would double the amount. These are such classic flavors.
I suggested sweetening the chocolate to taste, as everyone is different. I like my chocolate to be sweet, but you may like it less sweet.
The reason I like to line my pan with parchment paper (first spray with cooking spray so that the paper adheres) is that when the chocolate is set, I can simply lift it right out of the dish and then it is a whole lot easier to cut. You can remove the parchment paper completely. This is definitely like fudge but so dense that it is also like chocolate. This is a great dessert candy to eat after a savory meal. One or two squares are enough to satiate with this chocolate fudge.
This fudge is so thick that it will not pour; simply press into the dish. If you like you could add chopped nuts of choice. This is a fun mixture to play with and you can get quite creative. You can use whatever nut butter you have on hand.
You can use a double boiler to melt the chocolate but a microwave safe bowl would work as well for nuking the chocolate.
If
you would like this confection to be dairy-free, you could use coconut
cream instead of heavy cream. Adding the cream makes this more of a
milk chocolate than a super dark chocolate. It is great to have a candy
that also has some good nutrition in it. The carbohydrates are minimal
in this fudge mixture. If you like you can add a tablespoon of raw
honey to the fudge mixture when making it.
INGREDIENTS:
2 cups sugarless chocolate chips (500 mL)
3/4
cup creamy almond butter (175 mL)
Liquid sweetener, to taste
2 tbsp heavy cream (30 mL)
1/4 tsp almond extract (1 mL)
In microwaveable bowl, nuke chocolate chips in 30 second increments, stirring each time before nuking again. Stir in almond butter, liquid sweetener, cream and almond extract. If necessary, add a little more cream, 1 tbsp (15 mL) at a time.
Press into an 8-inch (20 cm) square baking dish lined with parchment paper. Freeze 20 minutes and then refrigerate. When set, lift the parchment paper out of the dish. Remove the parchment paper and cut the fudge into 25 squares. Enjoy. This is my husband's favorite fudge that I have made of late.
Yield: 25 servings
1
serving
112.7
calories
1.7
g protein
8.2
g fat
0.3 g fiber
2.0
g net carbs
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