Wednesday, January 2, 2008

Recipe: Low-carb coconut oil fudge

This is a very nice fudge treat made using coconut oil, which you find in health-food stores or in the organic section of most supermarkets. Get the extra virgin, cold-pressed coconut oil. It's more expensive, but it's also healthier. Coconut oil is a very healthy fat.

Here's the recipe for basic coconut oil vanilla fudge:

- 4 tbsp melted coconut oil (I melt it in a large glass bowl for one minute in the microwave and then use the bowl to make the rest of the recipe)
- 3 tbsp ground flax seeds
- 2 tbsp of shredded unsweetened coconut (heaping)
- 1 scoop of protein powder (low-carb vanilla is nice, although unflavoured is OK, too)
- 1 tsp vanilla (this can easily be doubled for more flavour)
- 2 packets Splenda
- 1 tbsp sugar-free vanilla syrup
- handful chopped walnuts

Pour into an 8" X 8" pan lined with foil (for easier clean-up). Put it in the refrigerator to set for about an hour.

There are many variations to this recipe. It's very flexible. I've used chocolate extract, vanilla protein powder, different flavours of sugar-free syrup, etc. In my next batch, I'm using orange extract. Yum! Can't wait to try that one!

The quantity you get is quite small. I only fill up about a third of the pan. Otherwise, it would be paper-thin.

Click on the photo for a larger version.

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