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Monday, May 18, 2009

PEANUT CHOCOLATE FUDGE


PEANUT CHOCOLATE FUDGE
Easy fudge recipe – decadent-tasting with a lovely fudge-like texture! Cut small pieces as it is very rich. Two or three pieces at a time would be more than enough to satiate. Coconut oil will rev the metabolism and keep yeast in check, therefore, this fudge unlike regular fudge may actually help with weight loss. For those who are adverse to honey, keep this fudge for maintenance or for a special treat around Thanksgiving or Christmas time or find the sugar free honey, which might be in Walmart, I'm thinking. :)  You would know better than I.  I'm just thinking back to our visit to Orlando in May last year.  Gotta love Orlando...beautiful place - everything is so orderly near Disney World!

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!


2 cups Planters Dry Roasted Peanuts (I get the big can of salted peanuts from Costco)
7 tbsp coconut oil
½ cup powdered erythritol
½ cup cocoa
2 oz unsweetened chocolate (melted)
2 tbsp honey, OR sugar free honey (a friend of mine tried it and it worked for her)

In food processor, grind peanuts until as fine as possible (it will still be a coarse meal most likely, depending on the power of your processor – mine is not too powerful). Add coconut oil; process. Add erythritol, cocoa and melted chocolate. Add the honey and notice something amazing happens to the texture! It thickens up nicely and the taste improves – the slight cooling effect of the erythritol is now barely noticeable. Spread in an 8 x 8-inch glass baking dish. Freeze. When more solid (happens after about 20 minutes to half an hour), cut into 80 pieces (8 x10).

Nutritional Analysis: 80 pieces. 1 piece
38.5 calories; 1.0 g protein; 3.4 g fat; 1.2 g carbs