- 120gm Unsweetened Baking Chocolate
- 3 TB Vegan Butter (I used Melt brand)
- 3 TB Creamy Almond Butter (I used Barney Butter)
- 1/2 cup Unsweetened Nut Milk
- 1 tsp Vanilla Extract
- 2.5 scoops Tru Supplements Chocolate Mint Cookie Dessert protein powder
- 2 TB Sugar-free Confectioners Sweetener (I used Swerve brand)Makes 16 servings (2 small pieces)
Macros per serving 5p/7f/4c
Place the baking chocolate and vegan butter in a microwave safe bowl. Put it in the microwave for 30 seconds, then stir. If it needs a little more time to melt down, put it back in the microwave for 20-30 second intervals. It won’t take much! Add the almond butter to the chocolate mixture while it’s still warm so it stirs together easily. Next the vanilla extract and confectioners sweetener. Followed by the unsweetened milk. Mix in the protein powder a little at a time into the batter to make it as clump free as possible. Putting the ingredients together in this order will give you the smoothest, fudgiest texture!
Line an 8×8 pan with parchment paper. Do your best to press the fudge dough down evenly with your hands, or a spatula. Cover and place in the refrigerator to set. This usually takes just an hour, but if you want to speed things up, you can place it in the freezer for 15-20 minutes.
Your fudge is now ready to eat! If you skip the candy cane pieces on top, it is sugar-free. However, I only used two very small, crushed up candy canes to cover the entire batch. So you’re only adding about 1 gram of sugar to each piece if you do. I think it enhances the flavor and adds a really nice touch for the holidays.
No one I gave this too could tell it’s a low-carb recipe! If you make this, I’d love to know what you think of it. Please tag me in your posts so I can see how your fudge turns out!