Skinny Fudge!

Ok, I was thinking that skinny chocolate is "skinny" because of all the great metabolism boosting, hunger satisfying coconut oil that it has in it.  So if I replace that with another fat - say - butter..it will probably taste more like the fudge I'm used to but it won't still be skinny chocolate? Will it?

So I have an alternative that edges me closer to my beloved "fudge" but still keeps the "skinny" in there.


Skinny Fudge

1/2 cup coconut oil -best if you don't melt it just mix it in
1/4 cup cocoa
3 tablespoons ground up truvia - (I use a homemade version)
This optional but if you have either erythritol or xylitol sprinkle an extra tablespoon or two in to this recipe.  It will really give it an sugary charge
1 tsp. vanilla  *(or another fudge-friendly flavor like walnut or caramel)I use Watkins brand from Wal-mart a lot)
1 oz. cream cheese
1/8 tsp celtic sea salt

A few chopped nuts to sprinkle on the bottom of the dish or garnish on top.

Mix well and pour into preferred mold.  For the fudge look I like to crowd parchment baking cups into a baking dish and pour the chocolate in then pop into the fridge for just a few minutes...if you cream this without melting the coconut oil and with the addition of the cream cheese it will be thick anyway and I really like it best just left a room temp and eaten with a spoon!  Remember to push the nuts down into the chocolate though or they won't adhere.