To make Keto and low carb, sub the maple syrup for your preferred low carb sweetener, adjusting to taste. Swap the raisins for cranberries or use a smaller quantity of carrot.
Ingredients:
For the base
For the topping
Method: Number of Servings 8 Squares / Prep Time 1.5 Hours Including Setting Time – Cook Time 7 Minutes
1. To prepare the carrot cake fudge base, add the almond butter, coconut oil and maple syrup to a small saucepan over a low heat. Stir to combine, heating through until melted and smooth. Transfer to a mixing bowl and set aside to cool a little.
2. Add the grated carrot, orange juice, zest, spices, salt and raisins to the mixing bowl with the cooled almond butter mixture. You may add more or less flavorings as desired. Stir well to combine, distributing the flavorings and spices evenly throughout the almond butter mixture.
3. Line a deep freezer proof 3×6 inch mould with baking paper. Spoon the cooled fudge mixture into the lined mould. Transfer to the freezer for 30 minutes to begin setting while you prepare the topping.
4. To prepare the topping, add the coconut cream, coconut oil, maple syrup and cinnamon to a small saucepan over a low heat. Whisk together well to heat through, combining until melted and smooth. Set aside to cool.
5. Remove the fudge base from the freezer. Pour the cooled creamy coconut topping over the carrot cake fudge base. Return to the freezer for 15 minutes to start setting the frosting.
6. Remove from the freezer and lightly score 8 even sized squares into the fudge. Top each square with a walnut half. Transfer to an airtight container and refrigerate until fully set. Slice along the scored lines to create individual fudge squares to serve.
*Note* The fudge should not be kept in the freezer. If you choose to set the fudge fully in the freezer it will solidify. It will need to thaw and soften before serving so that it is a creamy fudge consistency.
Nutritional Information Per Serving:
