Description

Indulge in a decadent dessert that combines rich, fudge-like consistency with nourishing ingredients. This Chocolate Cake Velvet Fudge offers unmatched texture, sustained energy, and is suitable for gluten-free and dairy-free lifestyles.

Ingredients

Scale

2 cups Superfine Almond Flour
3/4 cup Raw Cacao Powder
1/2 cup Pure Maple Syrup
1/3 cup Melted Coconut Oil
3 Large Pasture-Raised Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla Bean Extract
1/2 teaspoon Sea Salt

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Instructions

Preheat your oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper
In a large mixing bowl, whisk together the almond flour, raw cacao powder, baking soda, and sea salt
In a separate smaller bowl, whisk the eggs, melted coconut oil, maple syrup, and vanilla extract until well combined
Slowly pour the wet ingredients into the dry ingredients and gently fold together
Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, until the edges look set but the center still jiggles slightly
Remove from the oven and cool completely in the pan before lifting out to slice

Notes

For a vegan version, replace the eggs with 3 flax eggs.

To make it Keto-friendly, substitute the maple syrup with a sugar-free liquid sweetener.

For added texture, consider mixing in chopped walnuts or pecans.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 215 kcal
Sugar: 8g
Sodium: 150mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg