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ALMOND BUTTER FUDGE CAKES

Now, who says indulging sugar-free is boring. Not us, that’s for sure. Check out these SUGAR-FREE Almond Butter Fudge Cakes with Blackberry! This chocolatey treat is sure to be a winner. The oozing blackberry jelly centered in the middle of each fudge cakes is only beautifully decadent but super delicious and brings the entire experience together and helps to set this dish apart from others!

Let us know how you get on, we love hearing your thoughts!

 

Happy Baking

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

  • 2 cups blackberries, fresh or defrosted if using frozen
  • 1/4 cup chia seeds
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1.5 teaspoons stevia sweetener
  • 1 teaspoon vanilla extract or vanilla powder
  • 1 teaspoon acai powder (optional)
  • 1.75 cups cacao butter (melted)
  • 1/2 cup maple syrup
  • 1 cup almond butter
  • 1/4 teaspoon sea salt or Himalayan salt

Blackberry Jelly:

2 cups blackberries, fresh or defrosted if using frozen

1/4 cup chia seeds

1/4 cup water

2 tbsp lemon juice

1.5 tsp Natvia

1 tsp vanilla extract or vanilla powder

1 tsp acai powder (optional)

Almond Butter Fudge:

3/4 cup cacao butter (melted)

1/2 cup maple syrup

1 cup almond butter

1/4 tsp sea salt or Himalayan salt

METHOD

  1. Start by preparing the blackberry jelly, or gloss as I like to call it.
  2. In a blender, whizz up the blackberries, water, lemon juice and vanilla until liquidized.
  3. Stir in the chia seeds and let the mixture sit in the fridge for about 30 minutes. This will help the chia seeds to soften and begin to absorb some of the moisture from the liquid.
  4. Add the stevia and acai if you are using it, and blend again until completely smooth.
  5. This will take about 5 -10 minutes depending on how good a blender you are using. If the mixture iss too thick, add a little more water to get the mixture going. You want a completely silky smooth mix with no chia seed particles. The healthy omega oils in the chia seeds give the jelly a wonderful glossy sheen, hence why I like calling it gloss!
  6. Set the jelly aside in the fridge.
  7. Meanwhile, using a large mixing bowl stir the almond butter and maple syrup into the melted cacao butter. Continue stirring until the mixture is completely incorporated.
  8. Add salt to taste.
  9. Line your muffin/bun tray with bun cases and spoon half of the almond butter fudge into them.
  10. Pop them in the freezer for about 10-15 minutes to set the bottom layer. I recommend keeping the bowl with the remaining fudge sitting on top of a saucepan with some hot water to prevent it from hardening before you are ready to pour it.
  11. Remove the fudge cases from the freezer and spoon a good desssert spoon size of the blackberry jelly on top of each one.
  12. Place them back in the freezer for another 15 minutes.
  13. Finally, spoon the remaining fudge over the the jelly layer to cover them and place them back in the freezer to set for an hour or so.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

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