We all have our favorites.
I feel like I shouldn’t. The only time I ever share a recipe with is if I undoubtedly in love with it and would be very proud to make it for you in person. (Foodie Fiasco meet up anyone? One day!)
But like in anything, there are standouts. And today I will share with you, dear reader, what I think they are because I want to give extraordinary deliciousness credit where extraordinary deliciousness credit is due.
I love all my recipe babies and think they’re all stars, but the recent stars that have shined brightest are that glorious single serving cheesecake and the almond butter fudge that I have the pleasure of presenting to you today.
I hope you’re wearing socks. Because they’re about to get rocked off.
I’ve made countless batches of this recipe since creating it, sometimes with different flavor variations, but always the same idea.
The first time I made this recipe I loved it so much that I ate the whole batch, by myself, in two days.
I made a second batch immediately after finishing the first (for testing purpose, of course) and then, in a display of herculean self-restraint, managed to make the batch last for three days instead of two. So I’m sure you must be very impressed with me.
Disclaimer: I’m definitely recommending you not do this. The only reason I’m embarrassing myself and sharing this with all of you is to provide context for my seemingly hyperbolic enthusiasm. But I can assure you, there is no hyperbole here. Only deliciousness.
Talking your ear off about this recipe is the only thing I can do short of setting aside a batch for you (made with extra love, of course) then inventing a computer screen that would let you reach through and taste it.
If any of you work at Apple and/or NASA, it is my humble opinion that you should pitch this as the next great innovation for human society. The ability to share food through computers would revolutionize the way our species experiences food. Plus, fudge is scientifically proven to bring world peace.
Alright, so back to serving size. Eating ten pieces of this fudge is still only a few hundred calories (and not over a thousand like regular fudge would be), and they’re quality calories at that! A healthy serving of this would be a perfectly acceptable breakfast. Fudge for breakfasts? That’s just how champions roll.
Expert tip: if you’re planning on eating a lot of this fudge, you may want to use a non sugar alcohol sweetener such as stevia because erythritol in large quantities can be hard on your stomach. Yay for GI health!
I’m biking 15-25 miles every day now, so my serving sizes (and appetite!) have increased quite a bit. I now make this recipe regularly so I can have a convenient healthy snack always on hand. And I sleep better at night knowing I have a batch of this stuff in the kitchen.
But hey, if I’m going to be addicted to something, I could do a lot worse than super healthy/vegan/low carb/high protein fudge. My mom concurs.
*licks lips guiltily*
Speaking of the elusive creative process, I experimented with more matte editing for this photoshoot (I did something similar with my grain free cookies), and I’m not sure how I feel about it? It’s probably because I don’t think anything could do this fudge justice.
I know I keep saying that but I feel like a die-hard caffeine addict who is explaining the wondrous experience and effects of coffee to someone who’s been living under a decaffeinated rock their whole lives.
So emerge from the rock, my friends. Make this fudge.
1/2 cup almond butter (720) + 1/4 cup coconut flour (80) + 1 cup protein powder (300) + 6 tablespoons erythritol (0) / 32 = 34 calories per piece
1/2 cup almond butter (16g) + 1/4 cup coconut flour (6g) + 1 cup protein powder (9g) + 6 tablespoons erythritol (0g) / 32 = 1g net carbs per piece
1/2 cup almond butter (32g) + 1/4 cup coconut flour (4g) + 1 cup protein powder (66g) + 6 tablespoons erythritol (0g) / 32 = 3g protein per piece
- ½ cup almond butter
- 1 cup protein powder
- 6 tablespoons erythritol
- ½ teaspoon almond extract
- almond milk
- ¼ cup coconut flour
- Line a 9x5 inch loaf pan with parchment paper and set aside.
- In a food processor, combine almond butter, protein powder, erythritol, and almond extract and process until completely combined and crumbly. Because protein powders vary so much in texture and ability to hold liquid, add in almond milk one tablespoon at a time, processing thoroughly between each addition and stopping once there is enough liquid so that all the dry ingredients are incorporated.
- Add in coconut flour and process. Again, add almond milk in one tablespoon at a time and stop once the dough forms a ball. Press the dough into the prepared loaf pan. Cut into 32 pieces (using a pizza cutter for clean cuts) and devour.