UPDATE:  Adding some crushed peanuts to the mixture gives a different texture to this fudge.  My husband loves this option. I probably used about 1/3 cup (75 mL) crushed peanuts. :)

If you don't have cocoa butter, I'm guessing replacing it with 60 g (2 squares) unsweetened baker's chocolate should work just fine.  Increase the sweetness level to taste.  The erythritol will need to be doubled at the very least.

Fantastic flavor and texture!  Now you know what to do with all those roasted peanuts.  Actually, seriously, investing in cocoa butter (which is healthy for you by the way as a quick Google will tell you) is great for making all kinds of confections.  When it comes to chocolate confections, you can easily replace some of the chocolate with cocoa butter.

COCOA BUTTER is healthy for you!  Here is the article that will explain why.

3 cups roasted, salted peanuts (750 mL)
1/4 cup melted cocoa butter (be careful - it's super-hot!) (60 mL)
  OR see alternative in the Update Above (below the photo)
1/cup powdered erythritol, OR allulose blend (75 mL)
Granular sweetener to equal 2 tbsp sugar (30 mL)
2 tbsp powdered milk (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tsp vanilla extract (5 mL)

In food processor with metal blade, process peanuts well.  Add cocoa butter; process.  Add powdered erythritol, OR allulose blend, granular sweetener, powdered milk, vanilla whey protein and vanilla extract.  Process until smooth.  Pour into 8-inch (30 cm) square glass baking dish.  Smooth surface with back of spoon.  Keep in the freezer.  

Helpful Hints:  This fudge will cut fairly easily straight out of the freezer, but will begin to soften at room temperature quite quickly.  Do use oven mitts when removing the cocoa butter from the microwave oven, if using, to melt the cocoa butter.  Practice extreme caution as it will be very hot.  It is safer to let it cool down a bit before removing from the microwave oven or a double boiler.  Just be super-careful.

Nutritional Analysis:  36 squares:  86.2 calories; 3.1 g protein; 7.6 g fat; 1.6 g carbs


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