Ingredients
Method
- Line a 9x5 inch loaf pan with waxed paper or parchment paper.
- In a heatproof bowl set over a pan of barely simmering water, combine the almond butter, white chocolate chips, and butter. Stir until melted and smooth.
- Add the collagen, powdered sweetener, maple extract, and salt and work in with a rubber spatula until well combined. Stir in the chopped walnuts.
- Transfer the mixture to the prepared baking pan and press into the bottom, smoothing the top as much as possible. (You can top with another piece of waxed paper to press it in if you need).
- Refrigerate until firm, about 1 hour. Lift the fudge out by the parchment paper and cut into 12 squares or 24 smaller squares.
Notes
- For the smoothest fudge, ensure your almond butter, white chocolate, and butter are fully melted and combined before adding dry ingredients. Any lumps will affect the final texture.
- To achieve perfectly clean cuts, chill the fudge for at least 1 hour, or until very firm. Use a sharp, hot knife (run under hot water and wipe dry) for precise squares.
- If your powdered allulose clumps, sift it thoroughly before adding to the mixture. This prevents grainy texture and ensures even sweetness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve perfectly clean cuts, chill the fudge for at least 1 hour, or until very firm. Use a sharp, hot knife (run under hot water and wipe dry) for precise squares.
- If your powdered allulose clumps, sift it thoroughly before adding to the mixture. This prevents grainy texture and ensures even sweetness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.