This fudge is everything I imagined it would be. Silky, smooth and decadent. It is delicious straight from the fridge, or if you would like a smoother fudge, place it in the freezer for 30 minutes. 

I made this dairy free as myself and my daughter are dairy free. If you would like a dairy version, use thickened cream instead of coconut cream and butter instead of coconut oil. 

For the chocolate, you could use a dark chocolate (like Lindt 95% chocolate) or a Vitawerx milk chocolate. 

I used allulose for the sweetener. This is a great sweetener for things that need to be chilled or frozen. If you can't find that, xylitol should work too. I find that other keto sweeteners crystalise once chilled so the texture of the fudge would not be as smooth. 

You could easily make this now and store it in the freezer for Christmas, or it would look lovely in a jar for a gift! Just remember to keep it in the fridge.