Paleo Sugar-Free White Chocolate Peppermint Fudge
Servings 24 pieces
Calories 184kcal
Ingredients
- 4 ounces cacao butter 115g
- 13.5 ounces coconut milk canned
- 1/2 cup coconut oil 106 g
- 1 cup coconut butter soft or room temperature or see swaps above
- 1/2 cup vanilla protein powder 55g
- 1/2 cup Monk Fruit Allulose sweetener I used confectioners
- 1 tsp peppermint extract
- 1 tsp peppermint stevia
- 1/4 tsp salt
- crushed sugar-free candy canes for garnish
Instructions
- Melt the cacao butter in a sauce pan over low heat.
- Stir in the coconut milk, coconut oil and coconut butter.
- Continue to stir until completely smooth, no lumps.
- Turn off heat and whisk is protein powder, Swerve, peppermint extract , stevia and salt.
- Pour mixture into a parchment lined 8 by 8 pan.
- Sprinkle with crushed candy canes if desired.
- Refrigerate 4 hours or overnight. Lift the parchment paper on each side and place into a cutting board. Cut into 24 small squares and place each into a small cupcake liner to make serving easier.
- Best if kept refrigerated until ready to serve.
Notes
Net Carbs: 1g
This recipe was first published in December 2016.
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- I found sugar free candy canes online through Amazon. You could also find some sugar free mints and use them instead of candy canes.
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- I highly recommend the peppermint stevia but if you don't have any I would suggest using vanilla liquid stevia. If you don't use any stevia at all, just add a small amount of your favorite sugar free sweetener equal to at least 1/2 cup sugar, taste and adjust as needed before setting it in the fridge.
Nutrition
Serving: 1piece | Calories: 184kcal | Carbohydrates: 3g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 16mg | Fiber: 2g