Ingredients:

  • 2 cups heat treated almond flour
  • 1.5 cups sugar-free white chocolate chips
  • 0.5 cup non fat plain Greek yogurt, room temperature
  • 0.25 cup melted coconut oil
  • 1 tsp pure vanilla bean paste
  • 0.5 tsp almond extract
  • 0.25 tsp sea salt
  • 0.5 cup Valentine’s Day themed sprinkles
  • 1 tbsp freeze-dried strawberry powder

Instructions:

  1. Heat treat the almond flour. Spread the 2 cups of almond flour on a baking sheet and bake at 175°C for 7 minutes until fragrant and slightly golden. Note: This kills bacteria and removes the raw taste.
  2. Line your 8x8 pan with parchment paper, leaving an overhang on the sides.
  3. Melt the white chocolate. Use a double boiler or microwave the 1.5 cups of chips with the 0.25 cup coconut oil until completely smooth and glossy.
  4. Emulsify the dairy. Whisk in the 0.5 cup room temperature Greek yogurt, vanilla paste, almond extract, and salt until the mixture looks like thick frosting.
  5. Incorporate the solids. Fold in the sifted almond flour one cup at a time until no white streaks remain.
  6. Create the swirl. Remove 1/4 cup of the mixture and stir in the 1 tbsp strawberry powder.
  7. Layer the base. Press the main fudge mixture into the prepared pan until even and flat.
  8. Add the Valentine flair. Drop dollops of the strawberry mixture on top and swirl with a knife until a marble pattern emerges.
  9. Finish with sprinkles. Press the 0.5 cup of sprinkles into the surface until they are snuggly embedded.
  10. Chill to set. Refrigerate for at least 2 hours until the center is firm to the touch.