Dark Choc Chilli Fudge

PREP2 HRS 10 MIN
•
COOK  5 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

41 2⁄3g almond butter (or other nut butter)

1⁄8 cup (13 1⁄3g) coconut oil

1⁄8 cup (11ml) maple syrup (honey or rice malt syrup)

1⁄8 cup (4 1⁄8g) cocoa powder (or cacao powder)

1⁄8 tsp ground chilli

1⁄8 tsp chilli flakes

1⁄8 tsp sea salt flakes

Methodbased on 12 servings
1

Grease and line a 20 x 10cm loaf tin with baking paper.

2

Heat almond butter, coconut oil, maple syrup, cocoa and ground chilli in a saucepan over a low–medium heat, stirring until combined. Gently simmer for 5 minutes or until smooth.

3

Pour into the prepared tin, sprinkle with chilli and salt flakes and freeze for 2 hours or until firm. 

4

Fill a large heat-proof jug with boiling water. Dip a large sharp knife into the water, holding for 5 seconds, then remove and dry with a tea towel. Use hot knife to cut fudge into even squares.

Store in an airtight container in the refrigerator. 

Nutritional Informationper serving

Energy (kJ)

830 kJ / 198 cals

Protein

4.3 g

Fat

18.2 g

Sat. Fat

7 g

Carbs

4.6 g

Sugar

4.1 g

Fiber

2.3 g

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