CREAMY FREEZER FUDGE
This creamy-smooth, chewy fudge with a subtle peanut butter and honey flavor is very sweet (like fudge) and thus rather addictive for those with a sweet tooth. My husband and I had a friendly race to the freezer for the last few blocks, which we then shared.
3 tbsp melted butter (45 mL)
3 tbsp water (45 mL)
2 tbsp creamy peanut butter (30 mL)
(sugar-free)
1 tbsp honey substitute* (15 mL)
1/4 cup whole milk powder (or skim) (60 mL)
1/4 cup powdered erythritol (60 mL)
3 tbsp vanilla whey protein powder (45 mL)
1/2 tsp cornstarch (2 mL)
4 oz cocoa butter, melted (120 g)
Line an 8 x 4 x 3-inch (1.5 L) loaf pan with parchment paper (spray pan with nonstick cooking spray first). In blender, combine melted butter, Liquid sweetener, water, peanut butter, honey substitute, whole milk powder, powdered erythritol, vanilla whey protein and cornstarch. Blend until smooth. In deep microwave-safe bowl, place cocoa butter. Microwave 4 to 5 minutes, or until melted.
Use oven mitts to retrieve bowl from microwave oven after a couple of minutes to allow it to cool a bit and be extremely careful. Add contents of blender to cocoa butter and using a whisk, whisk it all in until creamy, smooth and thick. Pour into prepared loaf pan and freeze for 1 hour. Remove and score into 36 small squares. Freeze again.
Helpful Hint: *Instead of honey substitute, you can use sugar-free maple pancake syrup.
Yield: 36 servings
1
serving
47.6
calories
0.8
g protein
4.8
g fat
0 g fiber
0.5
g net carbs
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