Chocolate Candy Cane Fudge

Facetune_16-11-2018-01-53-29.JPG

I can’t tell you how many trays of fudge I made as a kid. Not only was it a holiday tradition at our house, but my mom would wrap bundles of it up with green and red ribbon to make gifts for family and friends. We had a great time making batch after batch, nibbling along the way… Thick, little squares of rich chocolate that would melt into shear happiness in your mouth!

The recipe was actually quite simple, but it was also full of dairy and refined sugar. I came up with the idea to make this Chocolate Candy Cane Fudge as a healthy homage to those sweet memories - with a twist. Like most of my recipes I bumped up the protein content while cutting some of the extra calories from sugar, but it’s the hint of sweet mint that really makes this treat stand out. These bite-size squares taste like Christmas! If you make these, tag me @lafemmevegan so I can see how yours turned out.

For the base of this recipe I used Tru Supplements Chocolate Mint Cookie protein powder from their Dessert Line to get the perfect flavor while keeping this recipe low-carb. It’s formulated to be a little bit sweeter, but it’s still sugar-free and just 20p/1f/2c per scoop like the rest of their plant-based protein flavors. Definitely, one of my favorites!

Some of my family members have to be mindful of their blood sugar now. So it’s nice to be able to bring goodies to the house that I know everyone can enjoy. If you would like to get a bin for yourself, please check out my online Shop and take advantage of my discount code, LFV15 to save 15% on your total order.


Ingredients:

  • 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!

Facetune_07-11-2018-02-41-22.JPG
Facetune_07-11-2018-02-42-55.JPG
Facetune_16-11-2018-02-11-50.JPG

Line an 8x8 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!