Dec 8, 2015
This secretly healthy Cake Batter Fudge is soft, fudgy, and sweet, cake-flavored deliciousness that melts in your mouth!
You’d never know it’s made without the butter, white flour, white sugar and corn syrup, and you’d surely never guess that it’s low sugar, gluten free, dairy free, and vegan too!
To coat this fudge in sprinkles or to not coat this fudge in sprinkles?
That is not even a question…
You obviously coat this fudge in sprinkles 😉
Healthy Cake Batter Fudge
You’d never know this secretly healthy Cake Batter Fudge is made without the butter, flour and sugar! Low sugar, gluten free, dairy free, and vegan too!
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Line an 8×8″ brownie pan with parchment paper both ways.
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Drain the package of tofu. Place the tofu block in between paper towels and press on it to remove as much liquid as possible. Press it hard enough so that it pretty much loses its shape and crumbles into chunks**
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Add the tofu, applesauce, vanilla extract, butter flavor and stevia extract to a food processor. Puree until smooth. While blending, pour in the melted coconut butter. Puree until smooth.
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Add the powdered erythritol, oat flour and salt. Puree until smooth. Scrape down the sides of the processor and blend one last time.
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Scoop the entire mixture into the prepared brownie pan and spread it out (it should be like spreading out frosting). Cover with plastic wrap and refrigerate for 4+ hours (or freeze for ~2 hours).
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Transfer the fudge out of the pan and slice into 36 pieces.
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Add the sprinkles to a shallow dish, then roll the fudge in to coat. Serve immediately, or refrigerate covered for up to 5 days, or freeze in a tightly sealed container for up to 1 month.
**My block of tofu weighed 390g after draining and pressing.
Nutrition Facts
Healthy Cake Batter Fudge
Amount Per Serving (1 serving = 2 fudge cubes)
Calories 160
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Sodium 25mg1%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 8g9%
Protein 3g6%
Vitamin C 3.3mg4%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Since my Raspberry Coconut Fudge was such a hit, I wanted to make a variation of the recipe for you guys. How about Healthy Cake Batter Fudge? Oh yes, puh-lease. A lot of people asked if that recipe could also be made vegan, so I decided to veganize this variation. I substituted the dairy in the original recipe with tofu (don’t worry, you don’t taste it)!
Enjoy!
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With love and good eats,
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-Jess
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