This is very dangerous.
It began in the kitchen one afternoon. I was trying to develop pb&j protein truffles, probably the seventeenth or so version of my original protein bites. (Because sixteen versions of protein packed deliciousness, including a brownie batter one, is obviously not enough.)
So creating bites that encompass the favorite childhood sandwich? They ended up being super watery and not good, which didn’t make sense, but was disappointing nonetheless. It wasn’t a complete failure though, as it served as a reasonable justification for me to eat a bunch of peanut butter straight out of the jar. Which is always a win.
Anyway, armed with and inspired by my trusty peanut butter, I wiped my food processor clean and started again. I was going to make something work, darn it. Still inspired by my brownie batter truffles and my undying love for coconut flour, I decided to give fudge a try.
This was the first of many recipe trials that would eventually evolve into the chocolatey master recipe I present to you today. Foodie Fiasco HQ has since experienced a golden age of fudge related alchemy. Hence the danger. This recipe is too good to not make at least once a week.
But this fudge. The title of perfect is well deserved here. It’s just so… fudgy. Hm. I guess that’s where the word comes from?
This is that type of recipe you make where you take your first taste, drop the mic/spoon/whateveryouholdwhenyoumakefudge, and get ready to wow all your friends with your culinary prowess.
Well, at least that’s how I reacted. I was so excited when I saw how well this turned out. And when I considered all the flavor possibilities? My head spun faster than the blades of my food processor.
I also ate two batches of this in three days, by myself. Is that bad? Oh well.
Let’s get cooking! Or not cooking. This fudge is raw, code for healthy and really easy to make.
Bonus expert tip: all the cool fudge makers are using pizza cutters for clean slices.
And now you’re in on it, so welcome to the club. We have really good snacks.
1/3 cup peanut butter (480) + 1 cup chocolate protein powder (330) + 6 tablespoons erythritol (0) + 6 tablespoons unsweetened cocoa powder (60) + 1/4 cup coconut flour (80) / = 30 calories per piece
1/3 cup peanut butter (11g) + 1 cup chocolate protein powder (6g) + 6 tablespoons erythritol (0g) + 6 tablespoons unsweetened cocoa powder (6g) + 1/4 cup coconut flour (6g) / = 1g net carbs per piece
1/3 cup peanut butter (21g) + 1 cup chocolate protein powder (69g) + 6 tablespoons erythritol (0g) + 6 tablespoons unsweetened cocoa powder (6g) + 1/4 cup coconut flour (4g) / = 3g protein per piece
- 1 cup chocolate protein powder
- ⅓ cup peanut butter*
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons erythritol
- almond milk
- ¼ cup coconut flour
- Line a 9x5 inch loaf pan with parchment paper and set aside.
- In a food processor, combine protein powder, peanut butter, cocoa powder, and erythritol, 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.
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