I have to confess loving real fudge even if I do find it way too sweet and I know it is super-unhealthy. I aways used to find making it an unpredictable fiddle-faddle but my main issue is cleaning pans of their coating, inside and out, of rock hard sugar. This healthy recipe is for sugar-free fudge – great for the figure and diabetics – and it is much quicker and easier to make, it’s almost instant. My sugar-free fudge is real food, with healthy ingredients nuts, linseed, cocoa so it is full of great nutrients, antioxidants, fibre and omega-3 – and low GI too. It tastes great, with no refined sugar and no naughty fats it doesn’t make you feel guilty but has real fudgy texture.
Lime and Chocolate
As a child one of my favourite sweets was chocolate limes even though I was always a bit disappointed that they weren’t chocoaltey enough nor were they as sharp lime should be. When I made this recipe with the zest of a whole lime it was very grown up and just what I wanted. If I was making it for children I would either use less zest or make it with orange.
30gJuice such as orange or lime and zest of 1/2 a fruit add more zest to taste if you enjoy the sharp flavour
24 drops Stevia liquidor other sweetner, if required, up to the equivalent of four spoons of sugar in sweetening power.
Place all the ingredients in a food processor and chop/grind (depending on blade/settings available) until all is nicely amalgamated. Not blending the nuts until completely smooth gives a nice crunchy nutty texture to the fudge.
Tip out into a tray lined with silicon paper. Shape into a square shape or roll about 2 cm wide. Place in the freezer to set hard.
Cut into slices about 1 cm wide. Allow to come round to room temperature and serve.
You can use any nuts you have to hand - if you don't eat nuts try tiger-nuts (they are tubers!) coconut (it's a seed!) or other seeds such as sunflower, pumpkin, sesame, or chia. Add fruits such as lime, orange or raspberry, spices such as vanilla or ginger, or even coffee. Using different nuts is another way of adding interest. I like to have the nuts not too finely ground so there are still identifiable little bits of nut.