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Healthy No Bake Double Chocolate Fudge (Paleo, Vegan, Gluten Free)

Soft and delicious, this healthy no bake double chocolate fudge takes less than 10 minutes to whip up! Not only is it healthier than standard fudge without sacrificing taste, it's also paleo, vegan, gluten free and refined sugar free with a high protein option!
Author Arman

Ingredients

  • 1 cup almond flour for non paleo, can use gluten free oat flour*
  • 1/2 cup coconut flour can sub for all almond or all gluten free oat flour*
  • 1/2 cup dark cocoa powder
  • 1/4 cup coconut palm sugar**
  • 1/4 cup paleo or vegan protein powder of choice optional***
  • 1/4 dairy free chocolate chips I used a mix of dairy free chips and chunks
  • 1 cup homemade nutella can sub for any nut butter of choice
  • 1/2 cup pure maple syrup can sub for any sticky sweetener, however adjust according to dietary lifestyle
  • 1 T + dairy free milk of choice
  • Extra dairy free chocolate chips/chunks to top

Instructions

  • In a large mixing bowl, combine the almond flour, coconut flour, dark cocoa powder, protein powder, coconut palm sugar and chocolate chips/chunks and mix well.
  • In a microwave safe bowl or stovetop, melt the nut butter with the maple syrup (or sticky sweetener of choice) and pour into the dry mixture. The chocolate chips/chunks will begin to melt as you mix it in. If mixture is too crumbly/thick, add dairy free milk one tablespoon at a time until a thick batter is formed. If too thin, add extra flour until a thick batter is formed. Set aside.
  • Line a deep baking dish with greased paper and pour the batter into it and using your hands, press firmly into the pan. Top with extra chocolate chips/chunks and refrigerate for at least 30 minutes to firm up.

Notes

* Depending on the flour combinations you use, you may need more/less dairy free milk of choice. Adjust accordingly
** I used 1/4 cup coconut palm sugar because my protein powder was sweetened and I liked the rich, dark chocolate taste. If you want a sweetener fudge, add extra sugar according to taste.
*** I recommend using a plant based protein powder. I refrain from using whey protein powder in my recipes as from experience, the texture hasn't been great.
If your mixture is too crumbly, continue adding dairy free milk until a batter is formed. This is key.