Something sweet to have with coffee or as an evening snack is exactly what this fudge was made for. It has far less sugar than shop bought fudge and can be changed according to your taste or mood – both a win in my book, especially when I’m on a low sugar buzz. You might think low sugar equals low taste, but I hope to prove you wrong!
You need just three basic ingredients and you can substitute here based on what your favourite flavours are. I tend to go for almond or hazelnut butter, or a mix but you can use peanut, cashew or any mix that you like. For sweeteners, I stick to either maple syrup (I love the flavour and it is great for creating a “salted caramel” flavour) or rice malt syrup (which contains virtually no fructose – fructose is really the part of sugar to avoid).
- Nut butter
- Coconut oil
I make this one quite roughly, with 2 parts coconut oil, 2 parts nut butter and 1 part sweetener.
Melt the coconut oil and blend all 3 together. You can add in nuts, cacao nibs, salt, sugar free chocolate chips or even chopped berries. It’s really up to you. My favourite combo is:
- 1 part almond butter, 1 part hazelnut butter
- 2 parts coconut oil
- 1 part maple syrup
- 1/3 part salted butter
- cacao nibs and salt, both mixed in and sprinkled on top
Line a baking dish or casserole dish (that fits in your freezer – this is the most important part) with baking paper and pour your mixture in. Pat flat and sprinkle with your desired toppings.
Pop in the freezer for 20-30 minutes, and that is it.
Cut in squares or chunks and serve immediately.
Store wrapped in baking paper in a container in the fridge.