a nice chocolate substitute
 

Hi! Here is a chocolate Fudge recipe that is easy to make and tastes good too.
I am Australian so I can't convert the measurements but I am sure some of you can. I think an ounce is 30g?
You will need:

50g protein powder (unsweetened,low carb..mine is vanilla WPC)
25g Almond meal
25g Splenda (or sweetener of your choice.. if you want to use
stevia, ask me how.. I am experimenting)
25g plain cocoa powder (unsweetened of course)
25g desiccated coconut
1 rounded tablespoon of nut paste (tahini will do.. I use cashew
paste or macadamia paste)
cold water

place all dry ingredients in large mixing bowl and add nut paste.
Using your fingers, rub the paste through the dry mixture until it
is evenly distibuted. Gradually add the cold water in very small
amounts. Continue to knead the mixture until it becomes a stiff
dough.. provided you haven't added too much water. If you do it
will be too sticky to work with.
Place mixture on a clean, dry surface.. roll it and mould it until it
forms a log.
Cover completely with foil and refridgerate for a few hours or
over night for best results. To serve, cut it into 10x 2cm rounds.

The protein for this recipe is 5.5g per piece, carbs are 1.5g per
piece and fat is 4g.

**I should add, this recipe is one that was devised
by Donna Aston in her wonderful books "fat or fiction"
and "Body Business". **

This recipe sure does beat the heck out of some of the protein bars out there that's for sure.
I hope it is of interest to someone!
All the best to all of you.
Kelly :spin:

Thanks!
 

I always carry homemade protein bars when I travel...its nice to have a new recipe.

Lisa

protein bars
 

Hi Lisa,
I have been reading a lot about you in your journal and your Gym log.. I am impressed!
keep up the great work.
Can you share a recipe or two for protein bars?
I just can't stomach the ones they sell in the health food stores!
Thanks!

Kelly :wave:

Kelly - I'll hunt for mine but its pretty similar to yours...uses peanuts instead of almonds and more protein powder...also uses some low-carb syrup which I substitute with some fructose sweetened (though I hate to) maple syrup...am in Canada after all!

Lisa

thanks!
 

I would appreciate that Lisa.
I have a recipe for chocolate sponge that could be eaten with whipped cream or protein cream, made with pro powder mixed into the cream and some sweetener added.
I have to get something sweet to eat that's not jelly!
Kelly :daze: