Five-ingredient, sugar-free fudge sweetened with our own Haven Foods allulose monk fruit blend. You don't cook it, you just melt it, stir it and let it set in the fridge.
Ingredients
- 115 grams butter (salted or unsalted), cubed
- 170 grams sugar-free dark chocolate chips
- 60 grams Haven Foods allulose monk fruit blend
- 25 grams unsweetened cocoa powder, sifted
- 1 teaspoons vanilla extract
- 0.3 teaspoons fine salt (plus flaky salt to finish, optional)
Steps
Line the tin: Line a small loaf tin (about 20 x 10 cm) with baking paper, leaving some overhang so you can lift the fudge out.
Melt butter and sweetener: Gently melt 115 grams butter (salted or unsalted), cubed with 60 grams Haven Foods allulose monk fruit blend in a saucepan over low heat, stirring until the sweetener has dissolved (about 2 minutes). Keep the heat low so the mixture doesn't catch.
Add the chocolate: Take it off the heat and add 170 grams sugar-free dark chocolate chips. Leave it for 1 minute, then stir until it's smooth and glossy.
Whisk in cocoa and flavour: Whisk in 25 grams unsweetened cocoa powder, sifted, 1 teaspoons vanilla extract and 0.3 teaspoons fine salt (plus flaky salt to finish, optional) until there are no lumps. It will thicken as you whisk.
Pour and top: Scrape the mixture into the tin and smooth the top. Scatter a little flaky salt over it if you like.
Chill to set: Refrigerate for at least 3 hours, or overnight, until firm.
Slice: Lift the fudge out and cut it into 16 squares with a sharp knife dipped in hot water and wiped dry.
Notes
Allulose dissolves smoothly in warm butter, so you don't need a powdered sweetener and the fudge won't be gritty. It also keeps the fudge softer and creamier than erythritol-based sweeteners, which is why it needs a little longer to set. Serve straight from the fridge. Store in the fridge (up to 2 weeks) or freezer (up to 3 months). If the mix splits, whisk in 1–2 tsp of hot water and it should come back together.
