Ingredients
Method
- Line a deep pan or a 10 x 10 inch pan with parchment paper, letting the paper overhang the sides, and set aside.
- Add the sugar free chocolate chips and almond butter to a large microwave safe bowl.
- Microwave the mixture in 30 second bursts, stirring well after each, until the chocolate chips are melted and the mixture is smooth.
- Whisk in the vanilla bean paste until fully combined and glossy.
- Pour the fudge mixture into the prepared pan and spread into an even layer, tapping the pan lightly on the counter to release air bubbles.
- Refrigerate for 1 to 2 hours, or freeze for 30 to 40 minutes, until firm.
- Remove the fudge from the pan using the parchment overhang, let sit at room temperature for a few minutes, then cut into 24 small squares.
Notes
- You can substitute any smooth nut or seed butter, such as peanut butter, cashew butter, or sunflower seed butter.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- If using very dark chocolate, you can whisk in 1 to 2 tablespoons powdered keto friendly sweetener for a sweeter fudge.
- Let refrigerated or frozen fudge stand at room temperature for 5 to 10 minutes before serving for the best texture.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- If using very dark chocolate, you can whisk in 1 to 2 tablespoons powdered keto friendly sweetener for a sweeter fudge.
- Let refrigerated or frozen fudge stand at room temperature for 5 to 10 minutes before serving for the best texture.