Ingredients
- Cooking spray
- 4 tablespoons non-hydrogenated (no trans fat) vegetable shortening (I used Spectrum brand palm oil. You could probably also substitute coconut oil or more butter)
- 4 tablespoons unsalted butter (at room temperature)
- 2 tablespoons peanut butter (I recommend using a firmer peanut butter for firmer fudge)
- 2 ounces unsweetened chocolate
- 1 cup Confectioner’s Swerve powdered sweetener (sifted to remove any lumps)
- 1 teaspoon vanilla extract
- 3 drops liquid stevia
- Coarse sea salt (optional)
Instructions
- Coat 18 mini-muffin cups with cooking spray.
- Combine shortening, butter, and peanut butter in a medium saucepan; melt over low heat, 5 to 7 minutes. Add chocolate, and cook until melted, stirring frequently.
- Whisk in Swerve and continue cooking over low heat and stirring until Swerve is mostly dissolved, 2 to 3 minutes. Remove from heat; stir in vanilla and stevia. Spoon 2 tablespoons fudge mixture into each prepared muffin cup; let stand until firm, about 2 hours.
- Once fudge is firm, carefully use a small offset spatula (or dull point knife) to loosen edges of fudge from pan and remove to storage container. Sprinkle with sea salt, as desired.
Notes
I recommend storing in refrigerator, but allowing to warm slightly before serving.
- Prep Time: 10 min
- Cooling Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 fudge cup
- Calories: 65
- Sugar: 0 g
- Fat: 6 g
- Carbohydrates: 1 g
- Protein: 1 g
