Dark Choc Chilli Fudge

PREP2 HRS 10 MIN
COOK  5 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

18 cup (41 23g) almond butter (or other nut butter)

18 cup (13 13g) coconut oil

18 cup (11ml) maple syrup (honey or rice malt syrup)

18 cup (4 18g) cocoa powder (or cacao powder)

18 tsp ground chilli

18 tsp chilli flakes

18 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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