Step 1

In a medium saucepan, combine chocolate, cream, and Pyure sweetener. Place over low heat and bring to a simmer, stirring frequently. Simmer very gently over low heat for 1 minute. Remove from heat and whisk in collagen and vanilla extract. Allow to cool to room temperature.

Step 2

While chocolate mixture is cooling, line an 8" X 8" baking dish with parchment paper.

Step 3

In a large mixing bowl, beat the cream cheese and butter together until fluffy using a hand mixer.

Step 4

Slowly add the cooled chocolate mixture to the cream cheese mixture in small amounts, beating after each addition

Step 5

Stir in the walnuts.

Step 6

Spread the fudge mixture evenly in the prepared 8x8 glass pan.

Step 7

Spread the fudge out evenly and cool in fridge until solid (about 2-3 hours). After it has cooled, cover it.

Step 8

When fudge is completely solid, using the edges of the parchment paper, lift the fudge out of the baking pan and place on a cutting board. Using a serrated knife, cut into 16 pieces. Store in an airtight container in the refrigerator.