Chocolate Truffle Fudge
THM: Deep S, low carb, sugar free, gluten/egg/nut free
Serves: 12-16 (36 fudge squares)
  • ¾ cup unsweetened almond milk (use carton coconut milk for a nut free version), divided
  • 2 tsp. Knox gelatin (use an extra ½ tsp. if using beef gelatin such as Great Lakes brand or THM Just Gelatin)
  • 1 cup coconut oil (use refined to avoid a coconut flavor)
  • ¾ cup salted butter
  • ½ cup + 2 T cocoa powder
  • ½ cup + 2 T oat fiber (use gluten free if necessary)
  • 1 tsp. vanilla extract
  • 1 tsp. xanthan gum
  • 4-5 tsp. THM Super Sweet Blend, or more to taste (feel free to add more as I tend to undersweeten)
  • Pinch of salt
  1. Whisk the gelatin into ½ cup of the almond milk, then microwave until almost boiling to dissolve. Combine all the ingredients in a food processor (I used our Ninja food processor attachment); there is no need to melt the coconut oil or butter first. Don't forget to add the extra ¼ cup of cold almond milk. Process until smooth and emulsified. Depending on the temperatures of your ingredients, this could happen very quickly or it could take awhile. Process until the mixture resembles a thick frosting (or mayonnaise, for a grosser example). Spread the mixture into a foil-lined 8x8 inch pan and smooth the top. Freeze until fairly solid, then score with a knife into 36 squares. Freeze until solid, then break into pieces and place in a sealable container. Store the fudge in the refrigerator (let it thaw slowly in the refrigerator before attempting to eat it for best results). Yields 12-16 servings (2-3 pieces of truffle fudge per serving)
  2. You could probably make this mixture into actual truffles if you like. Freeze it, then when it is fairly firm but scoopable, use a melon baller to make truffle balls. Freeze these firm and dip them in a chocolate coating (you could use my buckeye coating mixture) or roll them in your desired coatings (cocoa powder, granulated sweetener, shredded coconut, chopped nuts) while they're still a little soft. Freeze firm, then store in the refrigerator. These are best at refrigerator temperature.
  3. If your truffle fudge doesn't want to emulsify even though it's been processing for several minutes, try chilling it in the refrigerator for a little bit (don't let it get firm), then try processing it again.
Tish A Fournier said she used 5 T of Gentle Sweet to sweeten this fudge. Thanks, Tish!
Recipe by Briana Thomas at