Chocolate Peppermint Freezer Fudge Recipe
Servings 9 large slices
Place almond butter, cacao powder, vanilla extract, and peppermint extract in a food processor and set aside.
Add water and sucanat to a sauce pan. Heat until the sucanat can be easily dissolved with stirring. Remove from heat and slowly sprinkle in the gelatin, stirring as you go to prevent clumping.
Pour the sucanat water into the food processor with the other ingredients. Blend thoroughly and then pour mixture into a small, parchment paper lined container. My container is about 6 inches x 6 inches. Top with chopped nuts if desired.
Place in freezer for several hours. When the fudge is very firm remove and cut into pieces. Eat immediately or store in the freezer for later.
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg