1 cup unsalted butter, softened (or coconut oil for dairy-free)

1/4 cup Besti Powdered Monk Fruit Allulose Blend (or more to taste)

1/4 cup unsweetened cocoa powder

1 tsp vanilla extract

1/8 tsp sea salt (to taste)

1/4 cup sugar-free dark chocolate chips (optional, for firmer fudge)

Coarse sea salt flakes (optional, for topping)

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In a mixing bowl, beat the softened butter until smooth and fluffy.
Add the powdered sweetener, cocoa powder, vanilla extract, and sea salt. Mix until combined.
If using, melt the sugar-free chocolate chips and stir them into the mixture for firmer texture.
Line a small baking dish or loaf pan with parchment paper. Spread the fudge mixture evenly.
Sprinkle with coarse sea salt flakes if desired.
Refrigerate for at least 2 hours, or until firm enough to cut.
Slice into bite-sized pieces and serve chilled.

Add chopped walnuts, pecans, or almonds for crunch.

Swirl in peanut butter or almond butter for extra flavor.

Stir in unsweetened shredded coconut for texture.

Use peppermint or almond extract instead of vanilla for variation.

Add espresso powder to deepen chocolate flavor.