Keto Brownie Fudge

I found a recipe in my Women's World magazine a few weeks ago and had to try my hand at it.  I did twiddle with it a little, and have to say that while they called it a Brownie, I found it to be more like a good fudge.  

A small piece was the perfect size for me. 

OK, so I sampled two pieces, but then I took the rest to work and shared them there.  

They liked them.  

I do have a caveat here though.  I chopped up the dates a little, but didn't think to make sure that all the pits were gone.

I took the package at its word that they were pitted, and one slipped through.  I got it out though

After I got it all mixed together, I pressed it into an 8 inch pan which had parchment paper in the bottom and decorated it with some pecan halves.

I let them set up overnight before slicing it into little squares.

I had to repeat the picture.   These were rich and so full of chocolate flavor.

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Keto Brownie Fudge

Yield: 16-20 pieces of fudge

Author: Sid's Sea Palm Cooking -

Prep time: 15 MCook time: Total time: 15 M

This is not a classic fudge or brownie but it sure hits all the delicious points that either one needs. And because it's not only keto friendly, but also low carb it's perfect as a sweet treat

Ingredients:

• 8 oz. package pitted dates
• 1 cup shelled walnuts
• 1/2 cup almond butter
• 1/2 cup unsweetened extra dark cocoa powder
• 1 cup pecan halves or pieces

Instructions:

1. In the bowl of your food processor, add the dates which have been roughly chopped, checking to make sure that no pits have made their way into the bowl. ( The blades don't like pits).  Pulse it to chop the dates up a little, then add the shelled walnuts and process, letting them get chopped up more.   Add the almond butter and continue to process.  Let it go for a couple of minutes, then add the cocoa powder and mix it in well.   
2. In an 8 inch pan, place a sheet of parchment paper, then place the processed date mixture into the pan, evenly.  Press the mixture down firmly and then add the pecan halves or the chopped pecans pressing them down into the mixture.  Place in the fridge for a minimum of 4 hours or overnight before slicing into squares and serving. 

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