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 8x8 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.
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