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Saturday, June 18, 2011

White Chocolate Peanut Butter Fudge



UPDATE:  Adding some crushed peanuts to the mixture gives great texture to this fudge.  My husband loves that.  I'll make it again and figure out just how much to use - but probably about 1/3 cup crushed peanuts. :)

If you don't have cocoa butter, I'm guessing replacing it with 60 g (2 squares) unsweetened baker's chocolate should work.  Increase the sweetness level to taste.  The erythritol will need to be doubled at the very least.

WHITE CHOCOLATE PEANUT BUTTER FUDGE
This confection is so high in fat that it would make a great addition to the menu for a Fat Fast as outlined in the Atkins New Diet Revolution book.  Fantastic flavor and texture!  Now you know what to do with all those roasted peanuts.  Sadly, though I can't make this recipe anymore due to the preservatives in those particular peanuts.  As one gets older, certain foods become off limits.  If you are young, enjoy the benefits of being able to eat and drink whatever you would like, except of course high-carb junk food!  No one should be eating that!

3 cups roasted, salted peanuts (750 mL)
1/4 cup melted cocoa butter (be careful - it's super-hot!) (60 mL)
1/3 cup powdered erythritol (75 mL)
Granular sweetener to equal 2 tbsp sugar (30 mL)
2 tbsp powdered milk (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tsp vanilla extract (5 mL)

In food processor with metal blade, process peanuts well.  Add cocoa butter; process.  Add powdered erythritol, granular sweetener, powdered milk, vanilla whey protein and vanilla extract.  Process until smooth.  Pour into 8-inch (30 cm) square glass baking dish.  Smooth surface with back of spoon.  Keep in the freezer.  

Helpful Hints:  This fudge will cut fairly easily straight out of the freezer, but will begin to soften at room temperature quite quickly.  Do use oven mitts when removing the cocoa butter from the microwave oven, if using, to melt the cocoa butter.  Practice extreme caution as it will be very hot.

Nutritional Analysis:  36 squares:  86.2 calories; 3.1 g protein; 7.6 g fat; 1.6 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
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9 comments:

Elaine said...

Could one just use peanut butter in this?

Jennifer said...

Elaine, I'm really not positive how it will turn out. I'm guessing it will not be solid enough when frozen. My food processor is not super-powerful, so when I grind the peanuts on their own, they are still pretty solid (not peanut butter). Only when I add the cocoa butter does it turn into a peanut butter-type consistency. The cocoa butter hardens substantially in the freezer, but nevertheless it cuts easily straight from the freezer.

Patricia said...

yummy this looks GOOOOD!
i need to order some cocoa butter. :)

Jennifer said...

Patricia, I like it. It's sort of sweet-salty and I like that combination. Although it is very nice, it is also very satiating, so a little goes a long way. :) I have some with a cup of tea and I'm so not hungry for hours! LOL

Carolyn said...

So glad I inspired you! Thanks for the shout-out.

Jennifer said...

You're welcome. More low-carbers need to find your excellent blog!

Apfelkuchen said...

Oh my gosh, those look so delicious! Whey Protein is so expensive and usually comes in such big containers, I'm looking for some smaller containers. Any tips on what brand I should buy? I'm clueless.

Jennifer said...

Hi there! :) To be honest, I used a brand from Netrition called Pro Blend 55, Alpine Vanilla - not too badly priced. If you use only a little here and there, then a big container can last a year or more, I find. It keeps at room temperature too. Then it isn't too expensive. I no longer bake with whey protein so I don't use whey that often anymore and my containers last a long time.

If you type whey protein into the search box on my blog, you should find a post or two about whey:\\http://low-carb-news.blogspot.com/2009/03/what-is-whey-protein.html

HTH

Hugs,
Jen

john said...

WOW!!! this looks so delicious.Thanks for sharing its recipe.
-whey protein shakes