THICK NUTTY CHOCOLATE
FUDGE
It is a keeper recipe - so delicious! This fudge mixture becomes incredibly solid upon solidifying and it is fudgy and satisfying. You can use the point of a sharp paring knife to snap off pieces of this fudge. It will be hard even in the fridge, but the chocolate melts in your mouth after a while. It is important to chill it in the fridge after it has become solid in the freezer. You can simply chill the fudge in the fridge, but it will take longer to set up properly under refrigeration only. This nutty fudge is sure to become a favorite.
You may use nuts of choice in this confection such as pecans or pistachios. It is an easy recipe - a candy confection that will satiate due to the protein and fat content. At room temperature it will begin to soften. It is so good that perhaps this will be your go-to recipe and if you use walnuts, it is an easy chocolate walnut fudge.
Semi-sweet chocolate chips help sweeten the confection, but add sweetener to taste. I have not tried this confection with unsalted butter, but I am sure it will work just fine. It may make the confection a little less hard. If you like you can sprinkle the confection before chilling with sea salt. Cover the dish with foil or plastic wrap.
41/2 oz sugarless chocolate chips (128 g)
41/2 oz unsweetened chocolate (128 g)
1/4
cup coconut oil (60 g)
1/4
cup chocolate whey protein (60 mL)
1/4
cup whole milk powder, OR (60 mL)
heavy cream powder
Sweetener, to taste, if desired
3/4
cup roasted salted peanuts, OR (175 mL)
chopped almonds, OR other nuts of choice
INSTRUCTIONS:
Spray
a 12 x 8-inch (30 x 20 cm) glass baking dish with nonstick cooking spray. Line with wax paper or parchment paper.
In
double boiler or in saucepan on the stove, place chocolate chips, chocolate and
coconut oil. When melted, stir in whey protein
powder, whole milk powder, OR heavy cream powder and sweetener (if using). Stir in peanuts or chopped almonds or other nuts of choice. Pour chocolate evenly into prepared pan. Freeze until solid and then refrigerate.
Yield: 35 servings
1
serving
75.2
calories
2.0
g protein
6.2
g fat
1.1 g fiber
1.2
g net carbs