Low Carb Cookie Dough Fudge
Fudge lovers and my fellow cookie enthusiasts: gather round. I’ve got low carb desserts for BOTH of you! Because why should we limit ourselves to just one of these delectable treats? Treat yourself—with this vegan, LOW CARB cookie dough fudge!
Low Carb Fudge Mixture: 8 oz cacao butter 1 cup raw cashews soaked (~one hour) & drained ¾ cup low carb fiber syrup 1 tsp vanilla paste ½ tsp butter extract Toppings: ¼ cup chocolate chips use dark chocolate for low carb
In a food processor or blender, blend soaked cashews, fiber syrup, vanilla paste, and butter extract.
In a double boiler, melt cacao butter.
Add blended mixture into melted cacao butter over heat and whisk to combine. Remove from heat and whisk to be sure there are no chunks.
Transfer to loaf pan lined with foil. Sprinkle on chocolate chips.
Freeze 4-6 hours or overnight, until firm.
Remove from freezer and slice into cubes with a sharp knife.
Serve and enjoy!
Will melt at room temperature, so store in an air-tight container in the freezer! Lasts 1-2 months in the freezer.
*Per piece of low carb cookie dough fudge: 4g net carbs Serving: 1 low carb fudge square | Calories: 110 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 9 g | Fiber: 3 g | Sugar: 2 g