Saturday, January 26, 2013

Maple Pecan Protein Fudge

Maple Pecan Protein Fudge

Macros: Cals 161, Carbs 2, Fat 10, Protein 16, Sugar 0, Fiber 1
Gluten Free, Lactose Free, Vegan

4 TBSP Coconut Oil
4 TBSP Splenda Brown Sugar
1/8 Cup Truvia/Stevia
1 TBSP Butter Extract
1/2 TBSP Maple Extract
4 TBSP Whole Milk *Can substitute with extra coconut milk
1/4 Cup Unsweetened Coconut Milk
2 TBSP Pecans
2 TBSP Coconut Flour *Optional - next time I'm going to try it without for a more authentic texture
3-4 Scoops of Vanilla Protein

- In a medium pot, melt coconut oil and sugars stirring constantly
- Add Milks, Extracts and Pecans
- Cook at a low temperature, stirring consistently until ingredients bind together and become creamy looking.
- Allow mixture to cool off (never add whey protein to a hot recipe, it will end up foamy!)
- When mixture is warm but not hot, add protein (and coconut flour) until a thick, creamy consistency is reached
- Line tupperware with waxed paper
- Flatten fudge into the container
- Chill for 1 hour or more

Makes 8 servings

This recipe is delicious - the texture is chewier than regular fudge but the flavour is wonderful!

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