I love sugar but sugar does not love me. My body tells me when I have been eating too much sugar with migraines and breaks out on my chin. Lately, I am trying to reset my sweet tooth by switching to natural sugars while also using much less. The goal is to retrain my tastebuds. I want to be more sensitive to other flavor nuances— like contrasting textures, nuttiness, fattiness, and of course umami— and cultivate an overall better appreciation of natural food. But by being healthier I am trying to expand my flavor options, not limit them.

So there is no way my divorce with sugar was going to keep me from having my fudge!

I have a deep love for chocolate and nut butter fudge and new I had to figure out a recipe for a better version. So I asked myself what I liked about fudge. Turns out our relationship is much more about that creamy mouthfeel, and perfect pairing of rich chocolate and nutty buttery flavors than the overly sweet presence of sugar. So I created a low sugar and protein filled recipe I feel better about treating myself to. I call it "ABC Fudge" because I use Almond Butter and dairy free Chocolate chips.

I hope you like it as much as I do!

Ingredients:

•  1 1/3 c. nondairy chocolate chips
• 1/2 c. coconut cream, canned (I buy mine at Trader Joe's)
• 3-4 tbsp nondairy milk Dash salt
• 1/2 cup, plus 1 tablespoon almond butter
• 2 tablespoons maple syrup
• 1/4 cup coconut butter
• 3 to 4 tablespoons of protein powder
• 1 teaspoon vanilla extract
• Dash of salt
• 3-4 tbsp almond slivers

Instructions:

1. In a heavy saucepan over low heat, melt chips with coconut cream, non-dairy milk, and salt. Remove from heat. 
2. Spread evenly onto a square pan lined with wax paper.
3. While the chocolate is cooling use your food processor to combine the almond butter, coconut oil, maple syrup and protein powder.
4. Now heat the almond mixture in the microwave in 5-8 second intervals stirring in between until the mixture is runny- like cake batter.
5. Stir the almond mixture into the cooled chocolate fudge while it is still creamy to make almond ribbons. You are not trying to combine the two, just unite them. Alternatively, you could put the chocolate in the fridge and ite has set and just spread the almond fudge on top. The result will be delicious either way!
6. Finally, top the fudge with slivers of almonds.
7. Chill for at least 2 hours, or until firm.
8. Turn fudge onto cutting board, peel off paper and cut into squares.
9. Store covered in fridge.