Inspired by our Raw Cacao and Peanut Butter Nibbly Fudge this is a keto-friendly low carb fudge that really hits the sweet spot.
A rich chocolatey base, topped with a creamy almond butter fudge layer and a cheeky cacao nib crunch.
Ingredients
For The Raw Cacao Layer
- 50g coconut oil
- 25g Elements for Life raw cacao powder
- 3 tbsp powdered erythritol
For The Almond Butter Layer
- 150g almond butter
- 50g coconut oil
- 3 tbsp powdered erythritol
- Handful of Elements for Life Raw Cacao Nibs
Method
- Line a small square loaf tin with greaseproof paper and set aside. Or you can use silicone tray without a lining added.
- Start with the raw cacao layer by gently melting all ingredients together in a small pan or ban marie.
- Pour into your prepared tin, then set in the fridge or freezer while you make the almond butter fudge layer.
- In another small bowl over a saucepan of water, gently melt and mix the almond butter layer ingredients together. Add in your cacao nibs at the last stage.
- Pour over the base layer and place back in the fridge or freezer to set for a few hours or overnight.
- Once its set, remove from the tin and cut into chunks.
Storage
This fudge will soften and melt quite quickly, so always keep it in the fridge or freezer and serve from there.
Variations
You can swap the almond butter to your favourite nut butter, such as peanut or cashew butter. You might want to drop the amount of erythritol in the top layer if not using almond butter.
Try These Recipes Next
Raw Cacao Dates with Almond Coconut Butter
Raw Cacao Peanut Butter Nibbly Fudge
How Did Yours Turn Out?
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