Adaptogenic Mushroom Fat Fudge (keto & vegan)

Healthy Fudge? Yes, please! This delicious fat fudge is a copycat of the popular “Phat Fudge” and is loaded with mushrooms and other adaptogens for an unbelievably healthy treat that can actually help manage stress!

Do you reach for sweets (and especially chocolate) when you’re feeling stressed, and afterwards don’t feel so good? Well, this Chocolate Mushroom Fat Fudge is doing to change everything for you, because it’s a chocolatey treat that will lift you up without letting you down!

It’s not only chocolatey, but it’s loaded with adaptogens and healthful mushrooms to help you weather stress.

What Is Phat Fudge?

Phat Fudge is a popular energy-filled, ketogenic, paleo snack made with uber healthy ingredients. It comes in a jar and convenient single serving packs.

This recipe is actually an unintended takeoff of the original Phat Fudge. I inherited this recipe from another blogger and after adapting it, found Phat Fudge on the internet and realized how close they were.

Oh well–there’s room for several yummy adaptogenic keto mushroom fat fudges on the internet, are there not?

Mushrooms for Stress

Medicinal mushrooms have many documented benefits. They have been collected and used for hundreds of years.

They are great for immune health and they are also adaptogens (they help the body adapt to stress. Not only that, they are rich in protein, loaded with antioxidants and also have antibacterial and antiviral properties to boot.

Are All Mushrooms Adaptogens?

No, they are not, but medicinal mushrooms are adaptogens, meaning that they help your body adapt (get it :)?) to stress.

What Are Adaptogenic Mushrooms?

Medicinal mushrooms are known as adaptogenic mushrooms. They can have benefits such as improved brain function, energy, balancing hormonal effects, and immune support.

Reishi, chaga, lion’s mane, and turkey tail are among the best-known adaptogenic mushrooms. Ashwagandha is an adaptogenic herb (not a mushroom), and while shiitake is a nutritious medicinal mushroom, it’s not typically classified as an adaptogen.

Key Ingredients In This Fat Fudge

Turmeric: This could technically be called a turmeric fudge too, since there is quite a bit of turmeric included, but the cocoa hides that pretty well. Not sure I would like straight turmeric fudge!

Cinnamon: Cinnamon is considered by some to be an adaptogen. Regardless of how you categorize it, it is known for its ability to reduce insulin resistance and to address gut inflammation.

Maca: Maca is actually a root vegetable that’s both an adaptogen and a superfood. Unlike some adaptogens, it actually tastes good–almost nutty.

Adaptogenic Mushroom Powder: I typically recommend reishi because it’s one of the best-known adaptogenic mushrooms, but lion’s mane, chaga, turkey tail, or a quality mushroom blend all work well. Each has a slightly different flavor and nutritional profile, so feel free to use your favorite. Out of

Fudge for Breakfast?

This fat fudge is the perfect thing to have first thing in the morning to give you a boost of energy and loads of nutrition.

In fact, you just might find yourself craving it every morning with your cuppa or this nourishing coffee substitute.

Or, for a really powerful dose of adaptogens, why not have some of this fudge with a cup of adaptogenic hot chocolate?

Recipe Notes

• Thickness: This recipe makes fairly thick fudge pieces. You can use another size pan for thinner or thicker pieces. Cutting the recipe in half will also yield thinner fudge pieces.
• Consistency: Using a combination of MCT oil and butter will yield a soft fudge. Using any other combination of fats will yield a different texture. The more coconut oil used, the more solid the resulting fudge will be.
• Cocoa and Sweetener: Adjust sweetener and cocoa to taste. Adding more of both will yield a more traditional fudge flavor. Using less will let the flavor of the adaptogens to stand out more.
• Nut / Seed Butter Options: I’ve made this with both almond and sunflower butter and both options taste great. This recipe is very similar to Phat Fudge, which is based on tahini, so that’s a great option too!
• Serve Chilled: This fudge is best served chilled. Depending on the fats used, it might serve well at room temperature (if using a granulated sweetener and coconut oil). Otherwise, serving chilled is best. Frozen fudge is a great option too!
• Mushroom Powder Options: Any plain adaptogenic mushroom powder or mushroom blend will work well in this recipe. Reishi provides a classic earthy flavor, while lion’s mane is milder. If you don’t have mushroom powder, you can omit it or replace it with additional collagen powder, cocoa powder, or maca powder. The fudge will still turn out well, though you’ll miss the mushroom benefits.

Special Diet Notes

This fat fudge recipe is naturally keto and low-carb.

• AIP: Use an AIP approved sweetener to make this AIP (coconut sugar would be best–or honey or maple syrup could work as well but use 1/2 the amount), and use carob instead of cocoa.
• Vegan: Use coconut oil instead of butter to make this vegan. For dairy-free, do the same. You can either omit the collagen powder or use pumpkin seed meal (pumpkin seeds processed until they are powdered), or a vegan collagen powder.
• Have Fun!: As the creator of the Phat Fudge recipe says, have fun with this. So many options. Up the adaptogens, add more collagen, add chia seeds, coconut, nuts, seeds…so much fudge; so little time.

• 2 cups almond butter (or other nut or seed butter)
• 1 cup grass-fed butter (coconut oil for strict paleo or vegan)
• 1/2 cup MCT oil (or coconut oil)
• 1/2 cup cocoa butter
• 10 tablespoons cocoa powder
• 6 tablespoons collagen powder (about 4 scoops – or vegan collagen powder)
• 1/4 cup mushroom powder
• 1/8 cup turmeric powder
• 1/8 cup cinnamon powder
• 1/8 cup maca powder
• 1 cup low-carb sweetener powdered (or to taste)
• 4 teaspoons vanilla extract
• 1/8 teaspoon salt

• Powder sweetener in a spice grinder or blender.

• Place nut butter and solid butters in a medium saucepan over low heat.

• Heat, stirring occasionally, until thoroughly melted and combined.

• Turn off heat.

• Add remaining ingredients and stir to combine.

• Pour melted fudge ingredients into an 8×8 pan.

• Freeze until solidified.

• Mushroom Powder: Reishi gives this fudge a classic earthy, adaptogenic flavor, but lion’s mane, chaga, turkey tail, or a quality mushroom blend all work well. Lion’s mane has the mildest flavor. If you don’t have mushroom powder, you can omit it or replace it with additional collagen, cocoa powder, or maca powder.
• Nut & Seed Butters: Almond butter, sunflower seed butter, and tahini all work well. Tahini gives the closest flavor to traditional Phat Fudge.
• Texture: Butter plus MCT oil makes a soft, creamy fudge. Replacing more of the butter with coconut oil creates a firmer fudge, especially when chilled.
• Sweetness: Taste before pouring into the pan and adjust the sweetener if needed. Different sweeteners vary quite a bit in sweetness.
• Storage: Store covered in the refrigerator for up to 2 weeks or freeze for several months. It’s best served chilled.

Calories: 456kcal | Carbohydrates: 16g | Protein: 13g | Fat: 41g | Saturated Fat: 13g | Sodium: 128mg | Potassium: 493mg | Fiber: 8g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 3mg | Net Carbs: 8g

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.

Other Healthy Fudge Recipes

Need even more healthy fudge? How about….

Bean Fudge – yes, beans for real!
5 Ingredient Peppermint Fudge
Healthified Fantasy Fudge – great for the Holidays and all year round!