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I know, I know – it’s that morbid name again. “Brianafinger” sounds slightly ghastly, but it’s just my name for my take on Butterfinger products. It originated with these Brianafinger Bars, and more recently appeared in this Brianafinger Ice Cream, where one of my favorite readers, Olivia Grace (hi, Olivia!), commented, “Actually, the name, ‘Brianafinger’ gives me an image of you sticking your fingers into a container of ice cream and then licking them off, which is hilarious and totally something I would do, so the answer is no, I am not grossed out by the name at all. Rather, I feel a sense of solidarity for a fellow ice cream-addict.” #bestcommentever
So now I’m sticking my fingers in some milk-chocolatey truffle fudge topped with peanut butter and toasted coconut….
This is an adaptation of my Chocolate Truffle Fudge recipe, an uber-popular THM: Deep S treat. This version is not Deep S due to its toppings, but the truffle fudge part itself is Deep S compatible! I’ll give some suggestions later on for how to tweak this fudge to fit into different THM fuel types. But back to the fudge – I wanted to make a version that wasn’t quite so intensely chocolate because I know that not everyone in this world likes dark chocolate as much as I do. This version is more milk chocolatey and not quite as dense; it’s softer and more…marshmallowy. I fully intend to make good use of that property at some point….
- To make this a Deep S, leave off the peanut butter and toasted coconut.
- For a chocolate peanut butter Deep S version, hydrate some defatted peanut flour with water and add some sweetener and salt to make your own low-fat peanut butter. Swirl this over the top. (You can have up to 1 T. defatted peanut flour per serving in a THM: Deep S setting.)
- For a regular THM:S, but lighter than what is written in the recipe below, omit the peanut butter or use peanut butter made with defatted peanut flour, as described above.
Want to see more Deep S recipes? Click here for a picture index!
If you want to go all out, you could add some chopped pecans and sugar-free chocolate chips to the top of this fudge as well….
Most people will probably want to add more sweetener. (As I said, I love dark chocolate.) If you decide to increase the sweetener, I always suggest increasing the least concentrated sweetener – in this case, Truvia. If you don’t have Truvia, THM Gentle Sweet is a good option. The THM Sweetener Conversion Chart puts those two at the same sweetness, but I’ve personally found that Truvia tastes sweeter to me than Gentle Sweet does, so you may need more Gentle Sweet than the Truvia called for in the recipe.
Make sure you use a good oat fiber brand. We always use LifeSource brand from Netrition, and you can’t taste it at all in this fudge. I’ve tried NuNaturals brand before and it smells and tastes very strong, so I have learned that not all oat fibers are created equally and can really make or break a recipe! I’ve never personally tried THM’s oat fiber (which is gluten-free), but I’ve heard good things about it so I’m guessing it’s a safe option.
If you like this fudge, you should try my Brianafinger Ice Cream recipe!
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my chocolate recipes
- all my peanut butter recipes
- all my candy recipes
- 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
- ¼ c. natural peanut butter
- ½ T. butter
- ½ tsp. THM Super Sweet Blend
- ½ c. unsweetened coconut flakes
- 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.
**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.
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- Knox plain bulk gelatin
- THM Just Gelatin
- Great Lakes Beef Gelatin (iHerb)
- Oat Fiber
- THM Oat Fiber (gluten-free)
- THM Super Sweet Blend
- THM Gentle Sweet
- Xanthan Gum (iHerb)