Brianafinger Truffle Fudge
THM:S, low carb, sugar free, gluten/egg free
Author: Briana Thomas
Serves: 36 squares
Ingredients
Fudge:
- ¾ c. unsweetened almond milk*
- 1 T. Knox gelatin**
- -
- 1 c. coconut oil***
- ½ c. salted butter
- ½ c. + 2 T. oat fiber (use gluten-free if necessary)
- ½ c. cocoa powder
- ½ c. unsweetened almond milk (cold)
- 1 T. Truvia (or more, to taste)
- 1 T. THM Super Sweet Blend
- 1 tsp. xanthan gum
- 1 tsp. vanilla extract
- 3/32 tsp. salt
Toppings:
- ¼ c. natural peanut butter
- -
- ½ T. butter
- ½ tsp. THM Super Sweet Blend
- ½ c. unsweetened coconut flakes
Instructions
- Whisk the gelatin into ¾ c. almond milk. Microwave for 1½ minutes to dissolve.
- Meanwhile, add the rest of the fudge ingredients to a high-powered blender. (I used a Vitamix; you could try using a food processor if you don't have a good blender.) There is no need to soften the coconut oil or butter. Add the hot almond milk/gelatin mixture to the blender and blend until everything is smooth and emulsified, like a chocolate mayonnaise consistency. Taste and add more Truvia if desired. Blend again if you chose to add more sweetener. Spread the fudge mixture into a foil-lined 8"x8" pan.
- Dollop the peanut butter over the top of the fudge and use a knife or fork to swirl it into the top.
- Toast the coconut flakes in the butter with the Super Sweet Blend in a small saucepan on the stovetop. Sprinkle the toasted coconut on top of the fudge (it's OK if the coconut is still warm).
- Cover the fudge and refrigerate overnight to chill and firm up completely, then slice the fudge into 36 squares. Store in the refrigerator.
Notes
*This Brianafinger Truffle Fudge recipe is not nut free because of the peanut butter included, but the chocolate fudge part itself can be nut free if you substitute carton (not canned) coconut milk for the almond milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ¾ tsp.
***Use refined coconut oil if you want to avoid a coconut flavor in the fudge itself.
Most people will probably want to add more sweetener to the fudge layer. I suggest upping the Truvia, not the Super Sweet Blend (less concentrated sweeteners pair better with chocolate recipes). If you don't have Truvia, try THM Gentle Sweet in its place. I've found that Gentle Sweet doesn't seem quite as strong as Truvia, so you may need a little more.
**If using a beef gelatin such as THM Just Gelatin or Great Lakes brand, add an extra ¾ tsp.
***Use refined coconut oil if you want to avoid a coconut flavor in the fudge itself.
Most people will probably want to add more sweetener to the fudge layer. I suggest upping the Truvia, not the Super Sweet Blend (less concentrated sweeteners pair better with chocolate recipes). If you don't have Truvia, try THM Gentle Sweet in its place. I've found that Gentle Sweet doesn't seem quite as strong as Truvia, so you may need a little more.
Recipe by Briana Thomas at https://www.briana-thomas.com/brianafinger-truffle-fudge/