My mom used to make the BEST Fudge ever. So rich, creamy, chocolatey, sumptuous and chocked full of chopped walnuts (or pecans). She used to make a huge pan for Valentine's Day and always for Christmas. The leftover "bits and crumbs" were then frozen and used to garnish birthday cakes in January for both my sister and I. We looked forward to this every year!
Sadly, she passed away, October 16, 2020 (at the young age of 68) after losing a long battle with Alzheimer's.
My kids, now teens, loved going to Nana's house during these family holiday gatherings. Because they knew Nana had a spread of cookies, cakes, pies and FUDGE!
Because I have had gastric bypass, I can not tolerate sugary, decadent foods and treats. That is why we, as a family, have adopted a low-carb, sugar free lifestyle.
So, in honor of my Mom and Valentine's day, I have created a guilt free, sugar free, protein packed chocolatey fudge treat that will cure your sweet tooth and add a few protein grams to help reach your dietary goals.
Makes 24 single servings. Approximate Nutritional value following recipe (scroll ⬇️)
Ingredients:
1 1/2 cups chocolate protein powder (or protein powder of choice) (I used Celebrate Vitamins Whey Protein powder)
1 tsp mexican vanilla (or vanilla extract)
1/3 cup Lily's Chocolate chips
6 TBSP unsalted butter
7 tbsp unsweetened cocoa powder
1/4 cup chopped walnuts or pecans
1/3 cup + 1 tbsp unsweetened almond milk (or coconut milk)
3 tsp Swerve granulated sugar (or sugar free sweetener of choice)
2 TBSP MaraNatha almond butter (or your preferred brand)
Directions:
In a pot on low heat, combine Chocolate chips, butter (alternatively, you can opt to use an equal amount of solid, coconut oil. Choice is yours. I like to use butter for the flavor), almond milk, vanilla, almond butter and swerve sugar. Stir to combine until melted and smooth.
Remove pot from heat.
To your pot, add protein powder ( I used 1 1/4 cups chocolate and 1/4 cup salted caramel) and cocoa powder. Stir to combine. Mixture will become thick.
Fold in chopped walnuts or pecans.
Spray your desired pan with coconut or olive oil cooking spray.
I use a silicone mini pan (24 squares) but you can use a mini muffin tin. Or if you prefer, lightly spray an 8x8 baking dish.
Using a tablespoon or a large soup spoon, scoop your fudge and fill your your muffin tin, squares or spread evenly into your baking dish.
Place in your freezer for 30 minutes or until fudge has set and is solid.
Pop out or cut into 24 squares.
NOTE: When it comes out of the freezer, you may notice some of the "butter" which has solidified, marbling the edges of your fudge. (See photo). This is okay! So don't be alarmed or think something didn't go just quite right. 😉
Store in an air tight container in your refrigerator ( 1 week, if they last this long) or in a freezer safe container (up to a month).
❤️ Happy Valentine's Day! ❤️
Enjoy!
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