Chocolaty. Creamy. Nutty. Fudgy. Perfection! Is it cheesecake or is it fudge?? Either way, I know you are going to love it! Enjoy this sweet treat without all of the sugar but with all of the flavor.
The Recipe & Modifications (Please Read)
This recipe is delicious as listed but can be modified to fit your specific dietary needs and goals. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Sweetener: Use any sweetener you choose. Be sure to check out THIS post about why I use stevia and VERY small amounts of either raw honey or organic coconut sugar in recipes.
- Chocolate: I used part unsweetened chocolate and part 70% cacao chocolate chips. You can also use your favorite dark chocolate candy bar, cut up (this 80% cacao bar is mine). I do this so that the chocolate is not bitter. If you really like dark chocolate, you can use all unsweetened chocolate and omit the 70% all together. Again, use whatever chocolate you have on hand. I use the combination of unsweetened and 70% to keep the carbs down.
- Milk Chocolate: If you can handle the carbs or don’t really like dark chocolate, feel free to use your favorite chocolate in this recipe. Just be sure to taste your fudge before adding any more sweetener.
- Nut-Free: For nut-free, substitute raw sunflower seeds, pumpkin seeds or coconut flakes.
- Dairy-Free: If you are looking for a dairy-free fudge, be sure to check out my cookbook, Satisfying Eats, for my awesome Refrigerator Fudge!
- Fruit: Consider adding chopped strawberries or cherries to your fudge instead of nuts.
- Smaller batch: Feel free to half this recipe if you don’t need so much goodness! The fudge batter is pretty thick so just pour it into one side of the lined loaf pan if you still want thick fudge.
- Bite size portions: Divide the prepared fudge mixture into mini cupcake liners using a 1-1/2 tsp. scoop. Refrigerate. This also makes the fudge less messy.
- Extracts: I only added vanilla extract but you could also use almond extract for a slightly different flavor profile. Also feel free to use mint extract for a peppermint patty fudge!
Last tip, if you want an even firmer fudge, reduce the amount of cream cheese to 6 oz. This will make the fudge set up more firm. Also consider eating it straight out of the freezer for a nice, cold fudge treat!
I hope you enjoy and thanks for sharing!
- 4 oz. unsweetened chocolate, finely chopped
- 4 oz. dairy-free dark chocolate chips or chocolate bar, chopped (or you can use THIS kind)
- 3/4 cup unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. Stevia Select Stevia or sweetener of choice (to taste)
- 1/2 cup chopped pecans or walnuts, slightly toasted
Lightly oil a standard size loaf pan before lining it with plastic wrap. Set aside.
Prepare double boiler (or place a large glass bowl over a pot of simmering water like THIS). Add all of the chocolate (unsweetened and chips) to double boiler and allow to melt, stirring frequently. Once chocolate is almost melted, carefully remove top of double boiler (containing chocolate) and continue to stir until all of the chocolate is melted. Allow to cool slightly while preparing other ingredients.
In large bowl, blend softened butter and cream cheese until smooth. Add partially cooled chocolate to the butter-cream cheese mixture (chocolate shouldn't be hot) and blend well with hand mixer. Add stevia and vanilla and blend well. Taste for sweetness and adjust if needed. Stir in half of nuts.
Pour the fudge mixture into the lined loaf pan and spread it out evenly (consider hitting the pan on the side of the counter). Top the fudge with the remaining chopped nuts. Refrigerate for atleast minutes or longer before cutting into smaller pieces. Keep fridgerated until ready to serve.
- Nutrition: 177 Calories, 17.5 grams Fat, 5 Total Carbs, 2 grams Fiber, 3 grams Net Carbs, 2.5 grams Protein per serving