Sugar Free Low Carb Fudge!

Sugar Free Low Carb Fudge!
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    [post_date] => 2019-02-14 16:46:14
    [post_date_gmt] => 2019-02-14 22:46:14
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    [post_title] => Sugar Free Low Carb Fudge!
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    [post_modified] => 2019-02-14 16:46:14
    [post_modified_gmt] => 2019-02-14 22:46:14
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02.14
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TOTAL TIME :1 hour10minutes
12-15servings
INGREDIENTS
  • 1/2 cup unsalted, unsweetened peanut butter, almond butter or tahini (brands linked below)Try to use one that's runny)
  • 1/4 cup melted coconut oil (brand linked below)
  • 1/3 cup melted coconut butter (brand linked below)
  • 1/4 cup monkfruit sweetener (brand linked below) Sub 1-2 scoops fave protein powder or 1/4 c coconut sugar or maple syrup
  • 1 teaspoon vanilla extract (brand linked below)
  • 1/4 cup dutch-processed cocoa powder* (brand linked below)
  • 1/3 cup stevia-sweetened chocolate chips (brand linked below)
  • Optional: maldon or himalayan sea salt for garnish (brands linked below)
DIRECTIONS
  1. Line an 8×8 square baking dish with non-stick parchment paper, leaving at least an inch overhanging the sides.
  2. Combine all ingredients, except chocolate chips and salt, in a mixing bowl and stir until smooth and creamy. If you need to melt your coconut butter and oil, just measure out the amounts you need, add both to a microwave-safe bowl and microwave on 20 seconds intervals until melted.
  3. Add chocolate chips to a microwave-safe bowl and microwave on 30 seconds intervals, stirring between, until melted. Immediately add melted chocolate to the mixing bowl and stir to incorporate.
  4. Scrape fudge mixture into your lined baking dish and spread in an even layer. Refrigerate for 15 minutes, then sprinkle with salt, if using. Refrigerate another for 45 minutes, or until solid, before slicing into pieces. Remember–a little goes a long way! Keep leftovers in the fridge, tightly sealed, for up to 1 week.
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