Since my shows last month, I've been enjoying some BBQs, family functions, and other fun festivities. Some days I eat right and stay on track, but other days I give myself a little freedom. Honestly, people...I'm not going to sit here and say that I eat perfectly all the time. Because I don't. I do take pride in the fact that I eat well—I eat good quality meats, lots of veggies, good fats, and good carb sources. However, like most, when it's family time or time to enjoy some goodies, I enjoy them.
I have made goodies in the past that are low carb or high protein or high fat (or whatever it is that I want), but I'd much rather just have an amazing cupcake or an amazing piece of dessert that is "normal" and enjoy it occasionally rather than creating the "fake stuff" to enjoy all the time. I hope that makes sense. I think what happens is that too often we re-create these treats that fit our diets, but then we eat those things all the time instead of the good quality food we should be eating on a daily basis.
So, there's my short rant (I have another rather long one coming later).
I found this fudge recipe online and added a bit to it. Matt is dairy-free, so I try to make things he would enjoy. This ended up being a go-to snack for him when he needed the extra fat/calories. Again, it's not ideal in terms of choices, but a piece two times a week was just fine.
Ingredients
- 1/2 cup nut butter (I used natural peanut butter)
- 1/4 cup coconut oil
- 3 Tbsp unsweetened Dark Cocoa powder
- 1 Tbsp honey (I did use honey, but you could easily replace it with Stevia. It's just for sweetening, so you could even leave it out.
- Splash of vanilla extract
- Dairy-free mini chips (Enjoy Life brand)
- Sea Salt
Directions
- Stir together all of the ingredients, mixing until combined. Line a pan with parchment or wax paper and spread the "batter" out evenly. (I used an 8x8 silicon cake pan, and you can see how thick it came out. If you want it thinner, use a larger pan).
- Once it's spread out, sprinkle a few dairy-free chips on it and grind some sea salt over top. (Do NOT skip the sea salt—this makes it amazing!)
- Toss the pan in the freezer for 30-45 minutes. NOTE: When you take it out, it is a little messy because of the coconut oil. For me, it's a minor problem in relation to the goodness, so just deal with it.
- We cut ours into 12 pieces and figured out the macros accordingly.
This entire recipe (minus the chips) contains: 2,524 calories; 73g carbs, 237g fat, and 64g protein. *So, for our 12 pieces, each had about 20g fat.
Enjoy!
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