Updated: Jun 8, 2020
I'm serious. YOU HAVE TO TRY THESE. Please. You're welcome. 😋
Dark or dutch-process cocoa powder (or raw cacao)
Sukrin gold syrup
Sukrin gold brown sugar
Superfine almond flour
Chopped nuts and mini sugar-free chocolate chips
Melt ½ cup coconut oil.
Mix in ⅔ special dark cocoa powder and ¼ cup sukrin gold syrup.
Using a hand mixer add ¼ cup sukrin gold brown sugar substitute, 2 room temperature eggs, 1 T vanilla and 1 tsp salt and mix until smooth
Add 1 cup superfine almond flour and mix again at medium high speed for 2 minutes. Stir in ¼ cup chopped walnuts and/or mini sugar free chocolate chips (optional)
Batter is thick!
Spray an 8x8 ceramic dish well and preheat oven to 350 degrees
Spread the batter into the pan evenly with a spatula.
Bake for 10 minutes then check. The top should be firm at the crust but still give if pressed - don’t overcook or they will get dry and not be fudgy!
Let cool then cut with a plastic knife and store in the fridge.