This was an interesting experiment. The fudge needs to stay frozen to keep the right consistency, since it gets too soft as it warms up to room temp. Still, very tasty, quick to make, and hits that chocolate craving!
Dark Chocolate Peanut Butter Fudge
2/3 cup Cocoa
4 Tbsp Olive Oil or Butter, melted
1 cup Peanut Butter (no sugar added - I use Smuckers Natural
)1 tsp Vanilla
1 cup Erythritol, like Wholesome Sweeteners Organic Zero or Z-Sweet, powdered (whiz it up in the blender)
15-20 drops Liquid Stevia, to taste
Mix cocoa and oil or butter until smooth, then add each ingredient in the order listed, mixing after each addition. When adding the powdered erythritol, add half and mix, then add the other half and mix. Pour into greased container and freeze until firm. Cut into squares and store in freezer.
http://www.myhcgcooking.com
this absolutely looks to die for! i can't wait to try it! do you know how many are in a serving, and about how many calories they are?
ReplyDeleteSorry, I don't but if you figure it up, feel free to post for others :)
ReplyDeleteI go strictly by the Simmeons protocol of HCG which won't allow any legume during phase 3 (starch) including peanuts.
ReplyDeleteDo you think organic fresh ground unsweetened almond butter would work in it's place to make it truly P3 friendly?
I think it would be fantastic! Please let me know how it turns out! :)
ReplyDeletethese came out fantastic and delicious the
ReplyDeletetop chocolate dessert recipes