Low Carb Chocolate Nut Fudge
Wonderfully indulgent dark chocolate, mixed with flavorsome nuts, and rich coconut milk, make this low carb chocolate nut fudge recipe an exotic pleasure you do not have to feel guilty about eating.
INGREDIENTS
350 g of dark chocolate with at least 70% cocoa solids
250ml of full fat coconut milk
30 g, about a ¼ cup of *tree nuts
2 tabs of maple sugar
1 tab of Ghee
1 tsp of vanilla powder
½ tsp of ground cardamom
¼ tsp sea salt
Cacao Powder for dusting if desired
* Do Not Use Peanuts. Great nuts to use for this recipe are:
METHOD
- 1Prepare a baking sheet or slice tin that is about 6 inches by 8 inches, or 15cm by 20cms by lining it with baking paper.
- 2Finely chop both the dark chocolate and your chosen nuts.
- 3Place your chopped chocolate, vanilla, cardamom and salt into a heatproof bowl.
- 4In a small saucepan, place your coconut milk, maple sugar and ghee and warm over a medium heat until the maple sugar is totally dissolved.
- 5Just before the saucepan mix begins to simmer, pour it over the chopped chocolate mix in the heatproof bowl and stir until the total mix is very smooth and thick.
- 6Add your chosen nuts to this saucepan mix and lightly stir in.
- 7Transfer the total mix to the pre prepared baking sheet and spread it around the tray until it is about 1 cm or 1/2 an inch thick. A spatula is great for this job.
- 8Once all of the mix is in the baking sheet and spread out, transfer it to the fridge for about 12 hours, or until it is set.
- 9Just before serving, cut the fudge into 12 equal pieces. Enjoy!
MACRO FACTS PER SLICE  |
|---|
Fat 15g |
Net Carbs 13g |
Protein 3g |
If you have any left, this fudge can store for up to 7 days in an air tight container in your refrigerator.
This is an easy recipe to double and keep on hand for when friends drop in or to pack in the kids school lunches.
