Swirl Fudge

This recipe makes a small amount. It’s pretty fattening and uses quite a bit of erythritol, so for me, a little goes a long way. Besides, it’s the holidays anyway.

This isn’t a perfect recipe, but I thought it was worth sharing. If you can handle agave, that would be the ideal sweetener because it sweetens chocolate so well. The addition of vegetable glycerin (instead of agave) would also work, but it will make a much softer fudge. Since the quantities are small, you can afford to experiment a little.

Swirl Fudge
4 oz unsweetened Chocolate, chopped or broken into pieces
1/4 cup of your favorite nut butter (I used unsweetened sunflower seed butter)
1/8 teaspoon salt
12 packets or 1/4 cup erythritol
1/4 teaspoon stevia

In a small saucepan, melt together nut butter, salt, erythritol and stevia (and vegetable glycerin if using). Remove from heat. Stir in chocolate until melted. Pour into small, parchment lined glass container (I used a 7x5x1.5 or 3 cup capacity) and let set for several hours.
After cooled, cut into pieces.