Next, add in your nut butter and vanilla extract, stirring again until fully incorporated. I love using almond butter for a subtle nutty flavor, but peanut butter works beautifully too. Once everything is mixed, you can fold in any extras you want—like nuts or sugar-free chocolate chips. The fun part is quickly pouring this luscious mixture into your lined baking dish. Use a spatula to spread it evenly and create a nice, flat surface.
Now, pop the dish into the fridge and let it chill for about 30 minutes. This is the hardest part, waiting! The fudge will firm up beautifully, creating that perfect texture that just melts in your mouth. Once it’s set, take it out and cut it into squares. Trust me, you’re going to love every bite of this fudge, and it’s going to be difficult to eat just one piece!
Pro Tips for Best Results
I’ve experimented with this recipe a few different ways, and trust me, the key is using high-quality cocoa powder. The richer the cocoa, the more chocolaty your fudge will taste! I’ve tested it with both light and dark cocoa, and the dark cocoa gave me a more intense flavor that my taste buds adored.
Also, make sure the coconut oil isn’t too hot when you combine it with the dry ingredients. If it’s sizzling, it can affect the texture and overall consistency of your fudge. Let it cool slightly—you’re looking for a warm but not steamy oil when mixing. And don’t rush the cooling process; letting it sit in the fridge for that full 30 minutes ensures the fudge sets perfectly!
Lastly, if you find the mixture too thick while stirring, feel free to add a splash of water or extra melted coconut oil to help it come together. I had a batch once that was a bit too dry, and when I added a spoonful of coconut oil, it transformed the texture perfectly!
Common Mistakes to Avoid
One of the most common mistakes I see with fudge-making is not properly measuring the sweetener. When I first began, I was so cavalier about it, and my fudge ended up overly sweet once I adjusted the erythritol. This sweetener can be a bit potent, so it’s crucial to follow the measurements precisely. (See the next page below to continue…)