No Bake Frosted Brownie Walnut Fudge

No Bake Frosted Brownie Walnut Fudge-

No Bake Frosted Brownie Walnut Fudge is an easy to make, low carb, paleo, and vegan treat.

No Bake Frosted Brownie Walnut Fudge is very simple to make, keto, low carb, paleo, gluten-free, vegan, and dairy-free.

These decadent little fudge squares are frosted and taste like brownies and required no baking or cooking.

Making these treats mostly involves blending, pouring, and refrigerating until firm.

It could not be simpler to get your chocolate fix without baking or cooking.

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As I tasted these, I kept thinking that these taste like the brownie batter you lick off the mixing spoon or beaters. I know you should not be doing that, because of the salmonella from the raw eggs.

I must confess that I have risked it with brownie batter and cookie dough, and lived to tell the tale!

My Mother always gave the beaters to us kids to lick when I was growing up, no matter if there were raw eggs in the batter or not.

It did not seem to be an issue back then, or maybe we were just blissfully unaware.

I made a short recipe video below that you can watch for visual instructions on how simple this yummy chocolaty treat is to make!

A quick and decadent chocolate fix..

No Bake Frosted Brownie Walnut Fudge

Ingredients:

1 ½ cup walnut pieces
⅔ cup sweetener of choice: Swerve sweetener for low carb (or other low carb sweetener equivalent), or can use coconut sugar for paleo
⅓ cup cocoa powder
½ cup coconut oil, melted
¼ cup unsweetened coconut milk or almond milk
1 teaspoon vanilla extract
Tiny pinch sea salt

Frosting:

¼ cup sweetener of choice: Swerve (erythritol) for low carb, or coconut sugar for paleo
1 tablespoon cocoa powder
¼ cup coconut oil, melted, or palm shortening, softened
1 tablespoon unsweetened coconut milk, or almond milk

Directions:

Oil a 9 inch loaf pan.
In a food processor add ⅔ cup sweetener of choice and pulse until powdered.
Add 1 ½ cup walnuts and ⅓ cup cocoa powder to processor and pulse until fine grain texture forms.
Add ½ cup melted coconut oil, ¼ cup coconut or almond milk, and vanilla to the processor and blend until blended and very smooth.
Spoon fudge mixture into the pan and spread evenly in pan. Set aside.
In a processor or blender combine: ¼ cup sweetener of choice and 1 tablespoon cocoa powder. Blend or process until powder forms.
Add ¼ cup melted coconut oil or softened palm shortening and 1 tablespoon coconut or almond milk to the blender or processor and blend until smooth chocolate syrup forms.
Pour the chocolate syrup mixture evenly over the fudge in the pan and refrigerate pan of fudge for about 2 hours, or until it is set.
Slice into 18 squares and serve. Store uneaten fudge in a container the fridge.

Nutritional Data for Low Carb Version (using Swerve sweetener): Yield: 18 squares, Amount Per Serving (1 square serving): Cal:104, Carbs: 2 g, Net Carbs: 1 g, Fiber: 1 g, Fat: 16 g, Protein: 2 g, Sugars: 0 g, Sodium: 10 mg.

These Keto Coconut Flour Brownies are great option if you want to bake a batch of yummy keto brownies.

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below

📖 Printable Recipe Card