Absolutely decadent, chewy, moist squares.  Imagine you're going on a road trip and you know that you need something sweet and decadent for a snack, but you don't want to be too naughty!  These will make sure you stay regular and satisfy your sweet tooth and hunger at the same time.  A few raisins or craisins can be used instead of prunes. Prunes help keep skin elastic, thereby preventing wrinkles, and the high boron content helps to keep bones strong, which is especially beneficial during menopause.  Prunes are low on the Glycemic Index, have good fiber and besides boron contain potassium, magnesium, iron and vitamin E.  Due to their high magnesium content, they have a similar relaxing effect to eating chocolate.  The Greek Hippocrates (460-377 BC) mentions prunes in the preparation of medicine for the sick.

Condensed Milk (x2), see recipe below
  (leave out Thickening Agent)
1/cup peanut, OR almond butter (125 mL)
2 eggs, fork beaten
2 cups ground almonds (500 mL)  (almond meal - although almond flour will probably be fine too)
2 cups sugar-free chocolate chips, (500 mL)
  OR a combination of white and dark
  chocolate chips
1 cup fine desiccated coconut, (250 mL)
1/2  cup chopped, pitted prunes, OR use 1/3 cup (75 mL) raisins, snipped in half (125 mL)

In food processor, prepare Condensed Milk and add peanut, OR almond butter and eggs.  Process until smooth.  In large bowl, combine ground almonds, chocolate chips, OR a combination of white and dark chocolate chips, coconut and prunes.  Stir in condensed milk mixture. Stir to combine well. Pour into parchment-lined 9 x 13-inch (2 L) glass casserole dish and spread evenly with the back of a dessert spoon.  Bake in 350°F (180°C) oven 20 minutes, or until set and cake tester comes out clean.

Variation:  You could also use my Splendid Gluten-Free Bake Mix instead of ground almonds.  It would make these very moist, fudgy squares a little less moist.  The other alternative is to leave out about 1/2 cup (125 mL) of the condensed milk, which would make the squares a little less calorific as well.  Personally, I liked them moist and fudgey.

Helpful Hints:  If you’re having trouble locating sugar free chocolate chips, chop sugar free chocolate bars of choice in food processor into coarse chips.  You may use any combination of filling ingredients that appeal – chopped pecans or peanuts, raisins snipped in half, more coconut, dried sugar-free cranberries, etc. You may also use less of the filling ingredients.  These are great straight out of the freezer as well.

The nutritional analysis is with Condensed Milk using zero carb sweeteners.

Yield:  48 or 54 squares
1 square
138.1/122.7 calories
3.6/3.2 g protein
10.7/14.3 g fat
3.0/2.5 g carbs

Be prepared for a delicious surprise – very similar in consistency and taste to the real thing!  This recipe will be useful in some of your old favorite desserts.  It will not necessarily work well in all baked goodies.
1/3  cup heavy cream (75 mL)
1/3  cup unsalted butter, softened* (75 mL)
3 tbsp water (45 mL)
1/2  tsp vanilla extract (2 mL)
1/3  cup powdered erythritol (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3  cup sugar (75 mL)
1/3  cup whey protein powder (75 mL)
  (natural or vanilla)
1/3  cup whole milk powder, OR use another 3 tbsp whey protein (75 mL)
1/8  tsp Thickening Agent, (0.5 mL)  - leave this out for the above recipe
  page 53, Low-Carbing Among Friends, volume-1 (also on this blog)

In blender or food processor, place whipping cream, unsalted butter, water, vanilla extract, erythritol, liquid sweetener, whey protein powder, whole milk powder and Thickening Agent( don't use for above recipe).  Blend until smooth.

Helpful Hints:  Skim milk powder may be used instead.  Blend coarse milk powder in blender to equal 1/3 cup (75 mL).  This step may not be necessary with very powerful blenders which will still produce a very smooth product. Feel free to simply use about 3 tbsp extra whey protein instead.  I suggested unsalted butter as depending on the whey protein powder used, the condensed milk could taste overly salty.  Taste the end product and add a pinch of salt, only if necessary and blend again to incorporate.

Use regular, fresh cream and not the kind that is boxed and sits on the shelf for weeks.

Yield:  11/8 cups (275 mL)
1 tbsp (15 mL) per serving
64.1 calories
1.9 g protein
5.5 g fat
2.0 g carbs

Using zero carb sweeteners, changes the nutritional analysis to: 

Yield:  11/8 cups (275 mL), 1 tbsp (15 mL) per serving:
60.6 calories; 1.9 g protein; 5.5 g fat; 1.1 g carbs.

For other great Low-Carb, Gluten-Free recipes by the team & me:

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