RECIPE: Sugar-free Chocolate, Date & Walnut Fudge (and Peanut butter!)
After 4 months being sugar-free, I have been keenly trying out lots of different treat-type recipes and I adored fudge as a sugar addict and I am happy to say you can still enjoy fudge when you go sugar-free or are diabetic (in moderation of course!).
Chocolate, Peanut Butter, Date & Walnut Fudge
(Totally sugar-free OR you can use the ‘LOWER’ GI Coconut Sugar)
This recipe makes around 40-50 pieces of fudge
depending on how generous you are with sizes.
It is very similar to peanut butter cups but a fudge.
Next time I am going to add even more peanut butter (YUM!).
180g peanut smooth peanut butter (or any of your favorite nut butters)
240g cocoa butter (melted)
1 teaspoon of vanilla extract
120g of refined sugar alternative – sweeten to your taste gradually,
as everyone is different
(you can use Xylitol, honey or I used coconut sugar a lower GI sugar)
120g Cocoa powder (I used raw cacao powder)
A handful of dates soaked for 30 minutes in water before chopping
(chop to required size)
A handful of walnuts
(chop to required size).
I have never used cocoa butter before, so this was a new experience for me. Smells heavenly!
You can melt the cocoa butter in a large glass bowl over boiling water or do it a quicker way like me. I used the microwave. Break it up into small pieces and keep an eye on it. As it’s a fat it can burn. Melt until partly liquid, then stir until the solid bits melt. This way it doesn’t get too hot.
Before adding the dates and walnuts (and whatever extras you would like to add) check the consistency of the mix. If it has a slightly grainy look to it, it may mean (if your using coconut sugar) that the alternative sugar has not dissolved properly. I remedied this by heating it a little more in the microwave which worked well.
Add your lovely additions. And spoon or pour into a baking container lined with grease-proof paper or if you’re like me and don’t need it to be perfectly smooth, line a plastic container with tin foil (aluminium foil). If you want it extra pretty you can also pour it into candy molds that will be easy to pop out once it has been refrigerated.
Once all poured in you let it cool, and then put in the refrigerator. I left it for a good 2 hours but it’s probably ready in 1/2 an hour, so long as it is firm enough to cut. It is quite firm once it comes out, but if you leave it to stand at room temperature it’s that lovely soft squishy fudge that I personally adore.
Turn container over onto a plate. My tin foil easily came away and hey presto yummy fudge. Now just time to slice into edible portions. I was quite good and made them quite small.
And as this is either no-added sugar or using low GI coconut sugar, your blood sugar does not go haywire like other chocolate products and fudges can do to the blood. So no major mood swings after a sugar high. So really, it’s healthy fudge, so go on, give it a go – you know you want to.
And as I say with everything, have this in moderation (says me with a container of fudge by the computer that I keep refilling – oops!).
Kelly Martin is the author of ‘When Everyone Shines But You – Saying Goodbye To ‘I’m Not Good Enough’ , a passionate writer and blogger questioning life’s illusions. After what seemed like a decade of intense anxiety, feelings of failure and grief from the loss of her father she chose to take a mindfulness path and has not looked back since. Kelly encourages people to find the treasures that lie within the pain and suffering and to learn to see themselves as ‘enough’ exactly as they are, right now through her writing and You Tube channel.