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Keto Mocha Fudge
This deliciously indulgent mocha fudge makes a great midday pick me up or a cheeky after dinner treat.
How to Make It
Step 1
If you wish to powder your xylitol for a smoother fudge, add to a small food processor and blend for about 5 minutes to form a fine powder.
Step 2
Line a small dish or mold – roughly 6 x 4 inches with baking paper and set aside.
Step 3
Add the xylitol, coconut oil, almond butter, cocoa powder and salt to a food processor. Blend well until completely smooth – about 5 minutes.
Step 4
While the mixture blends, warm the almond milk and stir in the coffee. Reserve to one side until completely cool.
Step 5
With the blender running at a slow speed, add the milky coffee very slowly just a few drops at a time to mixture. You need to follow this process slowly to ensure the mixture does not split.
Step 6
Once the milk is completely blended into the mixture, spoon into the lined mold, smoothing over the surface as much as possible.
Step 7
Transfer the fudge to the freezer to set for a minimum of 1 hour.
Step 8
Once firm, slice into 8 pieces for serving. Store in the fridge in an airtight container.
Ingredients
- Coconut Oil
½ cup
- Almond Butter
¼ cup
- Unsweetened Cocoa Powder by Ghirardelli
¼ cup
- Xylitol Sweetener
2 tablespoon
- Beverages Almond Milk Unsweetened Shelf Stable
1 tablespoon
- Coffee Instant Regular Powder
1 tablespoon
- Salt
⅛ teaspoon
