Ok. Let’s be honest. This decadent chocolate fudge is definitely a treat. A deliciously chocolatey one.
But it’s made with nourishing good fats. I reckon it’s a lot better than your typical highly-processed commercial fudge, which I often find is way too sweet and artificial tasting.
For this recipe, I made the fudge with Loving Earth’s new Activated ABC butter. It’s just made with almonds, brazil nuts, cashews, coconut and chia seeds. I also added some of their raw Hazelnut Mylk Chocolate to be totally indulgent. Hence, the recipe only makes a small amount (6 little pieces) to be enjoyed as a treat.
Making small batches of desserts like this one is handy if you have a tendency to go through desserts VERY quickly, like me.
1 hour chilling
- 2 x 20ml tablespoons nut butter
- 2 x 20ml tablespoons extra virgin coconut oil, melted
- 1 x 20ml tablespoon raw cacao powder
- 1 x 20ml tablespoon rice malt syrup (or your preferred liquid sweetener)
- 40g dairy-free chocolate, roughly chopped (I used Loving Earth Hazelnut Mylk Chocolate)
1Line a 8 x 12cm container with baking paper or cling film.
2In a small bowl, mix the nut butter, melted coconut oil, cacao powder and rice malt syrup together until well combined. Pour the mixture into the prepared container and then sprinkle the chopped chocolate over the top, pressing it lightly into the mixture if required.
3Place the container in the fridge for an hour or so to set. Once set, remove the fudge from the container and cut into pieces.
4Store in the fridge or freezer.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.