Conveniently located near my work is a little fudge shop nestled in the back of a furniture boutique. That candy shop is so clever. It’s right in the back of an adorable store that always catches my eye. I don’t need any reasons to go fudge shopping. I know it’s delicious. I know it makes awesome gifts for friends and family. So with it so conveniently located near my work and in an endearing shop, that fudge can be pretty tempting sometimes.
The only way I know how to resist traditional fudge is by creating my own at home. Let’s be honest. Fudge filled with corn syrup, sugar and butter is not what I really want to be putting into my mouth. I want fudge that is good for me and makes me feel great. The way to do that is to fill this fudge with protein and make it sugar-free!
Almond butter is a healthy nut butter that is still packed with protein and heathy fats but creates a mock “pb and chocolate” fudge flavor. This fudge is almost like little protein bars packed with tons of vitamins. I made sure to use ample amounts of almond butter and almond milk but I also used whole grain flours and a pinch of maca powder and protein powder to help give structure and added protein. This creates a nourishing base and adds another sweet dimension that is totally addicting. This fudge becomes extra enticing with a thick layer of chocolate “ganache” made up of avocado and more almond milk. You don’t have to give up on fudge when it’s made of stuff like this!
If you’d like to try out this fudge with a great protein powder, ALOHA Protein is offering free trials to try their product! This fudge is a win-win! Hope you enjoy it!
Almond Butter Fudge
ALMOND BUTTER BASE:
2/3 cup Xylitol
2 cups Brown Rice Flour or Gluten-Free Oat Flour
2 Tablespoons Maca Powder
1 1/2 Tablespoons Protein Powder3/4 cup Creamy Natural Almond Butter
3/4 cup unsweetened Almond Milk
1 teaspoon Vanilla Stevia Extract
1/4 teaspoon Cinnamon
CHOCOLATE GANACHE FROSTING:
1 Avocado
2 Tablespoons Cocoa Powder
2 Tablespoons Almond Milk
1/3 cup Xylitol or Erythritol
1 teaspoon Brown Rice Flour or Gluten-Free Oat Flour
Instructions:
In a mixing bowl, combine the almond butter, milk, vanilla and erythritol or xylitol in a bowl until smooth. Add the maca powder/protein powder and brown rice flour. Mix until smooth and glossy, but not overly sticky. If the mixture is a bit too sticky to handle, add an extra tablespoon or so of rice flour.
Scoop the mixture into an 8 by 8 baking sheet and gently press down. Place dish in the freezer.
In a bowl, mash the ripe avocado with the almond milk and sweetener. Mix until smooth and incorporated. Add the cocoa and rice flour.
Spread the mixture over the almond butter base and return to the fridge. Allow to chill for at least 20-25 minutes until firm. Sprinkle with more xylitol if desired. Cut into slices and enjoy!
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Shawna says
Just discovered your website yesterday and have been perusing the recipes! Am excited to start baking some things soon! I don’t have xylitol in the pantry and would have to order online. Could I substitute Baking Stevia or any form of Stevia? Thanks!
Annie says
We are so glad you’re here! There are many different kinds of stevia products out there so we are not quite certain the kind that you have. We only use pure powdered stevia or liquid stevia, meaning it is a concentrated amount of stevia so you only need a little bit. Many stevia products that are used for baking have other ingredients added to them. For this recipe, I am sure you could use a stevia product like that. If it is plain stevia, it will not work for this recipe. I hope that helps!
Jessica @ Desserts with Benefits says
YOM YOM YOM! Love the idea of frosting ON TOP OF fudge!! :D
Annie says
Thanks, Jessica!! :D