Low-Carb Double-Chocolate Fudge
Yield: 18 pieces
2.5 oz chopped cacao butter (1/2 cup)
1 cup nut butter
1/4 cup unsweetened cacao powder
2 scoops chocolate collagen peptides (I used Further Food)
3 tbsp maple syrup (I used Birch Benders monkfruit-sweetened Mind Body Maple)
Generous pinch fine sea salt
1 tsp vanilla extract
1 - 2 tbsp allulose syrup (or more maple)
1/4 cup sugar-free white chocolate chips (I used ChocZero), melted, optional
Flaky sea salt, optional
Line a 9-by-5-inch loaf pan with parchment. In a small saucepan over the lowest heat setting, melt cacao butter. When it’s nearly melted, add nut butter, cacao powder, collagen, maple syrup, and fine salt; stir or whisk until well combined and smooth. Remove from heat and whisk in vanilla. Taste and whisk in allulose, starting with 1 tablespoon and adding more if needed. Spread in loaf pan; refrigerate until top has firmed up, about 1 hour.
If desired, drizzle top with melted white chocolate and sprinkle with flaky sea salt. Cover with foil and refrigerate until firm, at least 1 hour longer or overnight. Run a chef’s knife under hot water and wipe dry between each slice as you cut into pieces. Serve, or cover and refrigerate.