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COCONUT OIL FUDGE
Fudge Recipe #1 (Fudge is pictured foremost in photo) - First time I made this recipe for Splendid Low-Carb Desserts, one of my older cookbooks, I was blown away by how similar to real fudge it was in texture. Amazing!
2 oz cocoa butter (60 g)
1 oz unsweetened chocolate (30 g)
2 tbsp coconut oil (60 mL)
1/2 cup whole milk powder (this is finely ground), OR (125 mL)
skim milk powder (blend finely in blender) OR nowadays there is coconut milk powder, OR cream powder! - OR mix half whey
protein and half milk powder
12 Splenda packets, OR use allulose, to taste (125 mL)
main thing is that it must taste sweet to you!
1/8 tsp salt
In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil. Stir in milk powder, Splenda, OR allulose and salt. Pour into a parchment lined 9 x 5 x 3 inch loaf pan. Freeze until hard. Keep at room temperature or in the refrigerator for longer storage and for more of a snap when biting into it.
Helpful Hints: Cocoa butter may be melted in the microwave oven in covered cereal bowl - about 2 minutes. Pour boiling water over chocolate in cereal bowl. When soft, pour off water and add melted cocoa butter.
Yield: 27 pieces, 1 piece
41.2 calories, 0.7 g protein, 3.8 g fat, 1.4 g carbs
Fudge Recipe #2 (Fudge pictured behind in the photo) - This has a stronger chocolate taste than the former recipe...this one is also very fudge-like!
2 oz unsweetened chocolate
2 oz cocoa butter
2 tbsp coconut oil
2 tbsp unsalted, OR salted butter
2 tbsp whipping cream
1/2 cup whole milk powder, OR
skim milk powder (blend finely in blender)
24 Splenda, OR allulose to taste
1/2 cup vanilla or chocolate whey protein
1/4 cup whole, OR skim milk powder, OR cream powder
In double boiler, melt chocolate and cocoa butter over medium heat. In cereal bowl, melt coconut oil and butter in microwave oven 1 minute. Stir in cream. Stir in 1/2 cup whole milk powder or skim milk powder and Splenda, OR allulose, to taste.
Add sweetened milk mixture to melted chocolate mixture in double boiler; stir. Remove from heat and stir in vanilla or chocolate whey protein and 1/4 cup whole or skim milk powder, OR cream powder. Spread in 8-inch square glass baking dish. Press out evenly with back of soup spoon. Freeze. When frozen solid, store in covered container either at room temperature or in the refrigerator.
Helpful Hints: I found my whole milk powder at Costco and in a health food store. It works a little better than the skim milk powder in creating a fudge-like consistency.
Yield: 36 squares, 1 square
59.9 calories, 1.8 g protein, 5.2 g fat, 2.0 g carbs
12 Splenda packets, OR use allulose, to taste (125 mL)
main thing is that it must taste sweet to you!
1/8 tsp salt
In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil. Stir in milk powder, Splenda, OR allulose and salt. Pour into a parchment lined 9 x 5 x 3 inch loaf pan. Freeze until hard. Keep at room temperature or in the refrigerator for longer storage and for more of a snap when biting into it.
Helpful Hints: Cocoa butter may be melted in the microwave oven in covered cereal bowl - about 2 minutes. Pour boiling water over chocolate in cereal bowl. When soft, pour off water and add melted cocoa butter.
Yield: 27 pieces, 1 piece
41.2 calories, 0.7 g protein, 3.8 g fat, 1.4 g carbs
Fudge Recipe #2 (Fudge pictured behind in the photo) - This has a stronger chocolate taste than the former recipe...this one is also very fudge-like!
2 oz unsweetened chocolate
2 oz cocoa butter
2 tbsp coconut oil
2 tbsp unsalted, OR salted butter
2 tbsp whipping cream
1/2 cup whole milk powder, OR
skim milk powder (blend finely in blender)
24 Splenda, OR allulose to taste
1/2 cup vanilla or chocolate whey protein
1/4 cup whole, OR skim milk powder, OR cream powder
In double boiler, melt chocolate and cocoa butter over medium heat. In cereal bowl, melt coconut oil and butter in microwave oven 1 minute. Stir in cream. Stir in 1/2 cup whole milk powder or skim milk powder and Splenda, OR allulose, to taste.
Add sweetened milk mixture to melted chocolate mixture in double boiler; stir. Remove from heat and stir in vanilla or chocolate whey protein and 1/4 cup whole or skim milk powder, OR cream powder. Spread in 8-inch square glass baking dish. Press out evenly with back of soup spoon. Freeze. When frozen solid, store in covered container either at room temperature or in the refrigerator.
Helpful Hints: I found my whole milk powder at Costco and in a health food store. It works a little better than the skim milk powder in creating a fudge-like consistency.
Yield: 36 squares, 1 square
59.9 calories, 1.8 g protein, 5.2 g fat, 2.0 g carbs