Christmas Fudge with a twist…Added Protein And Less Sugar!
In a microwave safe bowl add:
- 1/2 cup coconut oil
- 1/2 cup krisda chocolate chips (these are stevia sweetened) for a vegan option use lily dale chips
Warm until melting (30 sec at a time)
Stir till they combine then add:
- 2 tablespoons butter (for vegan option cashew butter is a great substitute)
- 6-8 drops of chocolate liquid stevia (or liquid sweetener of choice)
- Optional if you like it extra sweet add 1/3 cup powdered stevia
- 1 tablespoon vanilla extract
- 1 tsp peppermint extract
- 4 tablespoons unsweetened cocoa
- 2 scoops of favourite chocolate protein (I use Dymatize ISO100 fudge brownie)
- 2/3 unsweetened coconut cream
TIP: Try to use the cream at the top of the can.
Mix briskly all together.
Pour into an 8×8 pan lined with parchment paper (coming up the sides so it is easy to remove later)
NOTE: some of the oils will settle to the top this is ok.
OPTIONAL: grate 1/4 of a candy cane on top for a festive presentation. Texture and added taste.
Place in the freezer overnight or at least 4 hrs. Cut into 16 pieces, enjoy and share
These delicious slices will get a little melty if left out so I keep mine in the freezer until I’m ready to serve.
Nutritional Info Per Piece:
- Total Calories 121
- Fats 10.8g (saturated 2.4)
- Carbs 5.3g (net 2.6)
- Fiber 3.2g
- Protein 4g
- Sugar 0.4g
For more mouth watering and healthy recipes, Michelle can be found on Instagram @michelleralphlarose_ and @cleaneats.treats or right here in her column at Muscle Insider.
