A new sweet treat has entered into the ranks of my top three
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This past weekend, fall's first round of rain/cold/blustery weather
“Hummm … Where ARE my warmer sweaters?”
We stayed close to home and relaxed, without a thing on the have-to list
Of course, if you know us, at home and relaxed always includes cooking, along with a few glasses of wine, and Pandora stations that serve up variations of mellow.
Terribly, terribly nice
My husband tried a few recipes on the grill (coming soon) I made others from the chocolate/snack category
Always looking for interesting ways to add healthy fats, my latest experiments have mostly included coconut oil. I've been pleasantly surprised. No overpowering coconut taste, and it's held up well in baking
Peanut butter and cocoa in hand, I went forth
Absolutely fantastic! We couldn't believe it. The flavor is intense, a beautiful creamy texture, and I love them
But, just because we can, let's experiment a bit with protein powder
Although I've read chocolate protein powder can be substituted one-for-one if a recipe calls for cocoa powder, I've discovered the hard way that the results often can be dramatically different.
Lessons learned, first make the recipe as described and slowly experiment from there.
I started by replacing half of the cocoa and upped the liquids each by the slightest of amounts and didn't notice one bit of a difference in the final product.
(I've found protein powder substitutions are similar to substituting wheat flour for white. The total liquid in the recipe will need to be adjusted up some)
In fact, just because it was a Saturday night, I took the suggestion of one of the original recipe's commentators. Adding chopped almonds with a sprinkle or two of sea salt on the top.
My new-found treasures lived in the fridge, then in the freezer
“Show restraint; you can do this.”
When my ever-faithful sweet tooth kicked in around 11 pm. A couple of hours of work still to go, I melted one as an addition to my greek yogurt
Late-night chocolate fix, under control
Peanut Butter Chocolate Protein Fudge
- ½ cup coconut oil melted, but not hot
- ½ cup cocoa powder (or ¼ cup cocoa powder and ¼ cup chocolate protein powder)
- ½ cup natural peanut butter
- ¼ cup honey
- ½ tsp vanilla extract
- Prepare your muffin pan.
- Add all of the ingredients to your food processor. Pulse a few times until everything is smooth (don’t over-mix)
- If using mini-muffins liners, pour 1 Tbsp into each and 2 Tbsp/per muffin liner if making a regular size
- Place the muffin pan in the refrigerator for 20-30 minutes or until the fudge has hardened.
- Store in the fridge or freezer