Posted By Vicky on October 1, 2009

Today, I bring you another recipe that will hopefully allow you to enjoy things you might otherwise have to miss in life. This time, we’ll cover the topic of fudge. While decadent and delicious, fudge is typically made from lots of sugar and things like heavy cream. Alternatively, people use Marshmallow Fluff for an easier (yet no less yummy!) Fantasy Fudge recipe.

What I’ve created here is somewhat of a happy medium. It’s not a health food you can gorge on freely, but it is a good dense hit of fudgy chocolate that is low in sugar and offers up some protein grams. If nothing else, it is more filling than traditional fudge. Do not go into this expecting to taste a fudge clone. However, if you are a fan of chocolate you should be pretty satisfied.

Ingredients
1/4 c butter
1/2 c almond butter
1/4 c mini chocolate chips
2 scoops chocolate protein powder

Directions

• Melt together butter, almond butter, and chocolate chips in a pan over low heat, stirring regularly until just melted and consistent.  DO NOT EVEN APPROACH SIMMERING OR BOILING.
• Remove from heat and stir in protein powder. Stir, stir, stir. It is important to keep stirring until everything is consistent and develops a yummy looking glossy texture. Might not seem possible at first, but you’ll know it when you see it. Keep stirring!
• Spread evenly into a small 7.5″ x 1.5″ glass Pyrex baking dish or similar storage container.   If you wish to present the fudge in pretty little squares, you should first spray the container with a tiny bit of non-stick spray.
• Store in the fridge for a couple hours minimum. This is another recipe that loves to spend the night in the fridge and needs to be stored there.  Divide into 12 equal portions.

Nutritional Info
Makes 12 servings. Calories 133.8, Total Fat 11.1g, Saturated Fat, 3.7g, Cholesterol 11.8mg, Sodium 60.4mg, Potassium 121.6, Carbs 4.5g, Fiber .6g, Sugars 2g, Protein 5.8g

The beauty of this recipe is that you can play with it in any number of ways.  You can try different flavors of protein powder. I used Nectar Chocolate Truffle, available at Netrition. A scoop is 28g. Scoop sizes vary a bit from brand to brand, so while the difference probably won’t affect the fudgy outcome… just be sure you do your own nutritional calculations accordingly.  You can swap out the almond butter for peanut butter.  You can use margarine instead of butter.  Endless possibilities.

If you do not spray the container with some non-stick spray, you will find these hard to cut out of the pan in perfect little rectangles.  If you don’t mind sacrificing a little on presentation to spare yourself needless ingredients, these do “chip out” pretty cleanly without the spray.   I find that the less I care about how visually appealing my food is, the more I can leave out unnecessary calories, fat, chemicals, etc.  With this recipe, butter would be another one of those ingredients.  Margarine suits me just fine and is what I typically use, but it doesn’t make for a very pretty picture and wouldn’t do for serving up on Halloween.

Without further ado, here are some photos.

On the stovetop.

Ready to be enjoyed! That's a 7.5 x 1.5 (3 cup) Pyrex glass baking dish.

Find this recipe in my SparkRecipes recipe box.

Categories: General, Protein Recipes, Recipes
Tags: Chocolate, Dessert, Low Carb, Low Sugar, Protein, Snacks, Under 5 Carbs