Instead of 2 oz unsweetened Baker's chocolate and 1 oz cocoa butter, you can use 1/2 cup sugar free chocolate chips. Photo below:
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A chewy fudge and the delightful texture tastes substantial. This is one of my favorite fudge recipes that I have made of late that does not need to rely on any chocolate chips, if you don't want them. That said you can replace the Baker's chocolate and cocoa butter with 1/2 cup sugar free chocolate chips, if desired.
I used Baker's unsweetened chocolate in this recipe; however, if you want to use a more upscale unsweetened chocolate, this fudge will be even more wonderful.
This is a great way to enjoy chocolate fudge with some protein thrown in as well. Make sure your protein powder tastes good. You can use vanilla or chocolate whey protein powder.
You can easily play with this recipe and add in chopped nuts or coconut. Walnuts work really well as do peanuts, almonds and pecans, and even cashews; however, they are a bit higher in carbs.
This is a no bake confection. You may use peanut butter instead of almond butter, if desired or any nut butter you prefer. Place in the freezer to harden a bit, cut into little squares (1 inch by 1 inch) and then transfer to the refrigerator.
Instead of butter, you could use coconut oil. I didn't use a square pan as then the fudge would not be thick enough. Slice when soft enough to cut right through. If you keep the parchment paper higher, you can lift the fudge out and onto a cutting board for ease of slicing.
There are so many variations you can make for this fudge. This is my favorite fudge at the moment - at least the fudge that contains no chocolate chips. I like this fudge as dessert after my meal or to kick start my day if I am feeling sleepy.
INGREDIENTS:
1/2
cup almond butter (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup heavy cream (60 mL)
2 tbsp powdered sweetener (30 mL)
1 tbsp honey substitute (15 mL)
1/2
cup vanilla whey protein powder (125 mL)
2 oz unsweetened Baker’s chocolate (60 g)
1 tbsp butter (15 mL)
1 oz cocoa butter (30 g)
1 tsp almond extract (5 mL)
INSTRUCTIONS:
Line an 8 x 4 inch (20 x 10 cm) loaf pan with parchment paper.
In
food processor, process almond butter, liquid sweetener, heavy cream, powdered
sweetener and honey substitute. Once
smooth, add vanilla whey protein powder; process.
In
small bowl, nuke unsweetened Baker’s chocolate along with the butter 40
seconds, stir and nuke usually another 40 seconds, but until you know for sure,
increase by 20 second increments, as every microwave oven differs. Add to food processor; process.
In small bowl, nuke cocoa butter until melted; this could take up to 4 minutes. Allow to cool 5 minutes in the microwave oven before removing. Be careful as the bowl and cocoa butter will be super heated if you remove it immediately. Add to chocolate in food processor along with almond extract; process. Spread evenly in prepared loaf pan. Freeze to harden and then refrigerate.
Helpful Hint: It is a fairly strong almond flavor, so if you like you can halve the almond extract or use vanilla extract instead. I believe the whey protein powder I used is called Six Star from Walmart.
Yield: 32 servings
1
serving
55.3
calories
1.9
g protein
5.1
g fat
0.5 g fiber
1.0 g net carbs