CREAMY CHOCOLATE ALMOND BUTTER FUDGE 2
(NO CHOCOLATE CHIPS)
This creamy and rich chocolate fudge requires no chocolate chips. Adding nuts of choice will add a crunch and texture to this very smooth chocolate almond fudge. I have a ton of fudge recipes and this one ranks right up there in my opinion. You are going to love this Creamy Chocolate Almond Butter fudge. Use a sharp knife to cut into little squares.
You may not have found sugar free chocolate chips that your body can tolerate well, so for those people I have decided to make some chocolate recipes that do not rely on commercial sugarless chocolate chips!
Almond butter is a great alternative to peanut butter or any other nut butter for that matter. It is mild-tasting, so I like to add some almond extract to the chocolate fudge to amp up the almond flavor a bit; however, you can use vanilla extract or any other extract like hazelnut extract, simply because the almond flavor from the almond butter is usually quite subtle.
I like to line my pan with parchment paper and this way when the fudge has set, I can simply lift the whole batch of fudge right out of the pan, cut into pieces and enjoy.
When you melt chocolate it is safest to nuke the chocolate in 30 second intervals in a microwave safe bowl, stir and continue in that vein until it is possible to stir it into a completely molten state that is able to pour. You can use any dark chocolate that you like. If it is not particularly sweet, then you will need to sweeten your chocolate accordingly. The beauty of using a good liquid sweetener like sucralose is that you can easily amp up the sweetness with a few more drops.
If you prefer, you can use other nuts such as chopped almonds, cashews, pecans, etc. This fudge like all my recipes, save for a few bread recipes is gluten-free. This is not vegan fudge, but then again I don't think too many of my recipes are. You can use peanut butter or cashew butter or sunflower butter. The carbohydrates will be a little higher but not by much.
The fudge will become softer at room temperature. You can substitute some of the chocolate with chocolate chips, but the whole point of this recipe is to eliminate the need for them. Keep this fudge in the refrigerator.
INGREDIENTS:
5 oz unsweetened chocolate (150 g)
1/2
cup heavy cream (125 mL)
1 tsp unflavored gelatin (5 mL)
2 tbsp heavy cream (30 mL)
4 oz cream cheese (125 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
Powdered sweetener to equal 1/3 cup (75 mL)
sugar, OR to taste
1/2
cup vanilla whey protein powder (125 ml)
1/4
cup almond butter (60 mL)
1 tsp almond extract, OR vanilla extract (5 mL)
2/3
cup walnuts, OR toasted slivered almonds, optional (150 mL)
INSTRUCTIONS:
Spray
8 x 4-inch (20 x 10 cm) loaf pan with nonstick cooking spray. Line with parchment paper.
In
medium bowl, combine unsweetened chocolate and 1/2 cup (125
mL) cream. Nuke in 40 second increments,
stirring in between until the chocolate can easily be incorporated into the
cream.
In
small bowl, combine gelatin and 2 tbsp (30 mL) heavy cream; allow to bloom. Stir into chocolate mixture until well
combined.
In
food processor or in bowl with mixer process cream cheese, liquid sweetener,
powdered sweetener, vanilla whey protein powder, almond butter and almond
extract, OR vanilla extract until smooth.
Add chocolate mixture; process. Stir in chopped walnuts, if using. Turn out into prepared loaf pan. Smooth top with the back of a large
spoon. Chill in freezer until firm. Score into 8 x 3 squares. Then refrigerate the pieces in an airtight
container.
Yield: 32 servings
Without
nuts/with
53.9/69.8
calories
2.1/2.7
g protein
4.9/6.4
g fat
1.0/1.2 g fiber
0.9/1.0
g net carbs