I found this recipe and was wondering what you thought? It looks to me it would be low carb and yummy.
site
http://www.nourishingnantucket.com/sweet-inspirations-creamy-marbled-cashew-chocolate-fudge/Creamy Marbled Cashew Chocolate Fudge (Sugar-Free)
Makes 12 squares
Ingredients:
- 1.5 c pastured heavy cream or full fat coconut milk
- 4.5 oz 100% baking chocolate (I use Dagoba), cut into small pieces
- 3 Tbsp unsalted pastured butter
- 1 droppers NuNaturals Alcohol-Free Vanilla Stevia or 1/4 c honey divided
- 9 oz roasted unsalted cashews
- 1 lb pastured lightly salted butter (I use Kerrygold), chopped into large cubes
- coconut oil for greasing pan
Method:
1. In a small saucepan, heat heavy cream, chocolate, and 3 tbsp butter on medium until it comes to a low boil whisking often. Once it comes to a low boil, turn off the heat and whisk until the chocolate and butter are fully melted and a thick chocolate sauce forms. Whisk in 1 dropper of stevia and set aside to cool.
2. In a food processor or high speed blender, process the cashews on high until a crumbly paste begins to form. Slowly add pastured butter one cube at a time until it is all added and a smooth, fluffy frosting mixture forms. Add the other dropper of vanilla stevia and process to combine. Taste and adjust to your sweetness quotient needs.
3. Pour the cashew batter into a greased 5×7 glass pyrex baking dish that is 3″ or more high. Smooth the batter to distribute evenly. Then pour the chocolate fudge evenly over the cashew batter. Using the handle of a fork, make swirling motions throughout the chocolate mixture to create the marbled effect for the fudge.
4. Place the dish into the refrigerator and let cool until set, approximately 3 hours. If you are really impatient, throw it into the freezer for 30-45 minutes.
5. Once it is set, portion the fudge into 12 equal pieces then serve and watch people swoon whilst unwittenly consuming a sugar-free dessert!
