They are super easy to make too... no melting chocolate, no candy thermometers. Just mix & chill.
Shelly's Chocolate Mint Protein Fudge
1 cup Chocolate Mint Max Protein Powder
1/2 cup Ricotta Cheese
2 Tablespoons Unsweetened Cocoa
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1/2 cup Unsweetened Coconut
1/4 cup Chopped Nuts (I used Walnuts)
Toppings (optional): Unsweetened Toasted Coconut, Crushed Nuts, Crushed SF Candy Cane (I used these)
Mix all ingredients till thoroughly combined. Spread evenly into a Pyrex dish or baking pan that has been sprayed with non-stick spray. Sprinkle with optional toppings. Place in fridge to firm for at least 3 hours before serving. Cut into squares (I get 28 - 1 1/2" squares)
Keep leftovers refrigerated. You can also freeze them (they are fab this way too) or defrost in the fridge.I used Max Protein Chocolate Mint flavor. Soooo good. It tastes and smells like an Andes after dinner mint. You could use any Chocolate Mint Protein Powder but... treat yourself to a tub of Max. You won't be sorry. SEI Pharmaceuticals makers of Max gave me discount code to pass along to Eggface blog readers (proof I buy A LOT of Max.) Get 20% off - online purchase only. Details here.
Other Chocolate Mint Weight Loss Surgery friendly goodies:
Shelly's Chocolate Mint Protein Ice Cream Cake
Shelly's Mint Chocolate Chip Protein Ice Cream
Shelly's Mint Chocolate Chip Protein Ice Cream Bon Bons
Shelly's 5 Minute Chocolate Peppermint Protein Cake
Shelly's Mint Chocolate Chip Protein Smoothie
Shelly's Sugar Free Peppermint Bark Popcorn
Shelly's Candy Cane Cocoa
19 comments:
It sure would be nice if you would tell us what SIZE pyrex dish to use. The link takes us to a 19-piece set, none of which are "automatically" the right size.
Doing the math, it would appear we need a 10.5" by 6" dish to get 28 squares (7 X 4) of 1 1/2 inches each...is that what you intended?
This sounds amazing!! Can I use chocolate protein powder and add sugar free peppermint syrup?
Thanks for the great recipes and inspiration. When are you going to publish a cookbook??
gharkness,
Actually any of those would do. You can use whatever size you want. You don't have to use a Pyrex dish... baking pan, cookie sheet, aluminum pan, whatever you have. However thin or thick you want it. I used a vintage 8x6 Pyrex casserole dish because it was clean and the closest one I grabbed :)
***
Hey Nancy, In place of the SF Vanilla yeah it would probably work. Wouldn't be as minty but still yummy.
~M
Yeah, right: like I'm gonna wait until the holidays to make this! Right now sounds better. LOL Two words: YUM MO!!
But what can be substituted for the coconut, or can we just leave it out? I've been meaning to ask, since it seems like you use coconut a lot in your baked goodies. Is that because you love it so much, or is it needed for textural reasons? I like coconut, but only in recipes where it is *the* featured ingredient/flavor, like macaroons, coconut cake or pie, Mounds bars, etc. I just don't know about coconut and mint.
LOL Karen, Hope you enjoy it as much as I am. The unsweetened coconut is a must. It is for texture not flavor. The fudge would be too sloppy without it... you don't taste coconut at all just chocolate mint :)
~M
Congratulations on coming up with some incredibly tasty weight loss friendly treats
OMG Thanks Shelly! Your Fabulous Fudge is wonderful! Thanks for your SF treats. As a former chocoholic, I love your alternative
and healthy solutions!
I am making these for my WLS support group Christmas party!
Shelly this is a great recipe...as usual!! I did not have the choc mint so I used regular chocolate protein. I use almond syrup and about 1/2 tsp almond extract with the other listed ingre. It turned out really good!!
- Diane
Hi Shelly, I just made your fudge and mine came out really dry. Was I supposed to use 1 cup of protien powder? You mentioned that it would be sloppy without the coconut but mine was so dry i couldn't even get the ingredients before the coconut to mix well.
Yes 1 cup of protein. It is dry batter... only wet ingredients are the ricotta cheese & 1 T of syrup.... as you mix it the ricotta thins and it will come together. It takes some mixing. Then smoosh (highly technical cooking term LOL) into a non stick sprayed dish or some sort. Fridge till firm. Cut into squares.
Thanks for setting me straight on the fudge mixture. Now I know I didn't stir it good enough. The flavor is great and really hits the spot! Thanks again for your ideas on how to live healthy and happy after WLS, your the best.
Hubby has a bad allergy to coconut, any suggestions for a substitute. I tried it without, before reading the comments, and your right, its a sloppy mess :) I would love to have fudge that we both can eat.
On the coconut: it's for texture not flavor. It can't be removed without subbing something. For those that just don't like coconut... I promise you you don't even know it's coconut LOL. Promise.
If you are like Erin's DH I'd maybe sub ground almonds (almond meal) if he can have those but I haven't tried it myself but some of my best recipes have been crazy experiments. If he can't do nuts at all... err not sure I'd probably skip this recipe :(
~M
Does anyone know if they still make this flavor? I've been searching online and have only found regular chocolate...no mint.
:-(
thanks!
I made the fudge and it was gooey....not sure what happened? Is it supposed to be sticky in texture? Loved the taste though. Help?
It is stickier than traditional fudge for sure but it will firm after chilling to be cut into squares. If you used all the same ingredients... my guess would be watery ricotta. Next time just be sure to drain it if its separated. Brand of protein should matter I have used a few with the same results but maybe...
Toss it in the freezer for 1/2 hour and then cut into squares :)
Laura, SEI has discontinued Chocolate Mint but any flavor will work. I'd go with Chocolate.
Hey Shelly... I'm in the middle of making this fudge and the ricotta is grainy. Is there any way to smooth it out? I want it to be creamier.
Thanks!!
Sloane, Whiz it in a food processor maybe... I use Whole Milk usually. If you are using Part Skim that might be the issue. Some brands have a higher fat content too but the food processor or hand beaters should smooth it out :)
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