Walnut Fudge Bombs

Fudge has always been one of my all time favorite treats. I never bothered to make it because I thought if I did, I would eat the entire batch all in one day. Turns out I was right! Well, sort of.

Ok, so it took a little under a week to eat the entire batch, however, the fudge I make is filled with delicious fats and very low in carbs … so I don’t feel too bad about eating a few pieces each day. I’m definitely still staying far away from the artificial sweeteners.¬†I just feel too good without adding them back into my diet.

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  • 4 ounces dark chocolate¬† (I use Endangered Species from Thrive Market)
  • 5 tablespoons butter
  • 6 tablespoons heavy whipping cream, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/2 cup walnuts, chopped

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  • Line mini muffin tray with mini muffin tins (approximately 20)
  • Melt chocolate and butter together over medium heat
  • Once melted, set aside for a few minutes to cool to avoid curdling
  • Whisk in heavy cream and vanilla extract. Combine well
  • Add mixture to mini muffin tins in 1 tablespoon increments
  • Sprinkle chopped walnuts over fudge bombs
  • Place in freezer for approximately 20 minutes
  • Place bombs in ziploc bag and store in fridge


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