COCONUT FUDGE
1/4 cup virgin coconut oil *
2 tablespoons natural peanut butter, brought to room temperature
2 tablespoons cocoa
1/2-1 cup granular Splenda or equivalent liquid Splenda, to taste (see my comments)
In a small bowl, microwave the coconut oil about 30 seconds on HIGH to melt. Whisk in the peanut butter then the cocoa. Add the Splenda to taste. I recommend starting with about 1/4 cup and add more if you think it needs it. Pour into a small nonstick foil-lined container and freeze until solid, about 20-30 minutes. Gently cut into squares with a thin, sharp knife. Store in the refrigerator or freezer.
Makes 4 servings
Can be frozen
* If you use refined coconut oil, it won't have any coconut flavor.
With 1/2 cup granular Splenda:
Per Serving: 183 Calories; 18g Fat; 3g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 4.5g Net Carbs
With 1 cup granular Splenda:
Per Serving: 195 Calories; 18g Fat; 3g Protein; 9g Carbohydrate; 1.5g Dietary Fiber; 7.5g Net Carbs
With liquid Splenda:
Per Serving: 171 Calories; 18g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs
When I tasted the fudge mixture before freezing it, it tasted extremely sweet. However, once it was frozen much of the sweetness disappeared. I think I may try using 1 cup worth of Splenda next time. This isn't really much like fudge. The consistency is more like a chocolate bar. It will be crisp when you bite into it. The flavor is OK, but I'm not sure if I love peanut butter and coconut together. The coconut flavor pretty much covers the chocolate flavor and most of the peanut butter flavor. This was very easy to make so I may make it again when I'm in the mood for some low carb candy. Bear in mind that a serving is only two little squares. I could easily eat the whole batch myself but I'd regret all those carbs, especially if I used granular Splenda.