Ingredients
- 1 1/3 cups (315.45 ml) heavy whipping cream (or canned coconut cream)
- 1/3 cup (78.86 ml) almond or hemp milk, unflavored
- 1/3 cup (63.33 g) powdered sweetener
- 3 tablespoons granular allulose (or xylitol)
- 2 tablespoons butter (or coconut oil)
- 5 oz (141.75 g) unsweetened chocolate, chopped
- 1/3 cup (78.86 g) collagen peptides
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a 9×5-inch loaf pan with parchment or waxed paper.
- In a medium saucepan over medium heat, bring the heavy cream, almond milk, powdered sweetener, allulose, and butter to a low boil.
- Reduce heat and simmer for 20–30 minutes, stirring occasionally, until the mixture thickens and reduces by about one-third.
- Remove from heat and add the chopped unsweetened chocolate. Let sit for 5 minutes, then whisk until smooth.
- Stir in collagen peptides, cocoa powder, vanilla extract, and salt until the mixture is fully combined and silky.
- Pour the fudge mixture into the prepared loaf pan and smooth the top. Optionally sprinkle with sea salt or chopped nuts.
- Chill in the refrigerator for at least 6 hours until firm.
- Cut into squares and serve.
Notes
- Use coconut cream and coconut oil for a dairy-free version.
- Chill thoroughly to achieve a firm texture for clean slicing.
- Store in the fridge for up to a week or freeze for longer storage.
- Sprinkle sea salt or chopped nuts for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 1g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3.6g
- Protein: 7g
- Cholesterol: 20mg
