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Easy Chocolate Fudge

A delicious, vegan, paleo, and keto friendly treat that only takes 10 minutes to make.

May 13, 2020 1 min read

Chocolate Fudge pieces stacked on each other topped with sea salt

Serving Size
Serving size
12
Prep Time
Prep time
5 min
Cook Time
Cook time
5 min
Recipe Author
Author
@blondelish

Ingredients

  • 1 cup coconut oil - extra virgin, unrefined
  • 1 1/2 cup cocoa powder
  • 1/2 cup creamy almond or cashew butter - or any nut butter of choice
  • 1/2 cup maple syrup
  • 1 1/2 tsp vanilla extract
  • Optional: Maldon sea salt flakes - to sprinkle

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Instructions

  1. Line a 9x5" (23cm x 12.5cm) loaf pan with parchment paper. Alternatively, you can use a square baking pan for thinner square pieces of fudge.
  2. Melt coconut oil in a saucepan over medium-low heat, for a minute or so.
  3. Whisk in the cocoa powder until well incorporated and smooth. Make sure there are no lumps left.
  4. Next, turn the heat off and pour in the nut butter, maple syrup, and vanilla extract, and continue to whisk until well combined.
  5. Pour the fudge mixture into the prepared pan and sprinkle with flaky sea salt, if desired.
  6. Refrigerate until chilled and firm, about 2 hours, or freeze for about 1 hour.
  7. Use a sharp knife to cut the fudge into squares.
  8. Store in the fridge for up to 2 weeks or in the freezer for up to 6 months.

Nutrional info: 141 calories, 9g net carbs, 12g fat, 2g protein

*Nutritional information is approximate.


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