A recipe for low-calorie, high-protein chocolate protein fudge, with 60 calories and 7 grams of protein per piece.
Ingredients
- 2 scoops chocolate protein powder (approx. 60g)
- 2 generous tablespoons coconut flour (approx. 20g)
- 1 generous tablespoon psyllium (approx. 10g)
- 2 level tablespoons raw cocoa powder
- 1 container natural soy yogurt (125g)
- 1 container unsweetened applesauce (113g)
- 1 level tablespoon raw tahini
- Half teaspoon baking powder
- Half teaspoon baking soda
- Pinch of coarse salt
- Half teaspoon instant coffee powder
- 1 cup water
- For topping: sugar-free maple syrup and coarse salt
Instructions
- In a large bowl, mix together the soy yogurt, applesauce, tahini, and psyllium. Wait 5 minutes to allow the psyllium to form a stable gel.
- In a separate bowl, mix the protein powder, coconut flour, cocoa, leavening agents, and instant coffee. Make sure there are no lumps.
- Add the dry mixture to the wet mixture. Gradually add the cup of water and mix well until a pleasant and easy-to-work-with dough consistency is achieved.
- Divide the dough into 9 lightly greased cavities. Bake in a preheated oven at 170 degrees Celsius (top-bottom heat, no turbo fan) for 20 to 25 minutes, until the pastries are firm and springy to the touch.
- Immediately upon removing from the oven, prick the pastries with a toothpick, drizzle with maple syrup, and sprinkle with a little coarse salt.
- Allow the pastries to cool completely outside, then transfer to the refrigerator for at least an hour.
Tips
The cooling step in the refrigerator is critical, as the fibers and protein set into the final fudge texture.
