How can these be so good and yet so low in calories!? Even I have a hard time understanding it! Fudge lovers: Also check out Coconutty Chocolate Fudge here.
1⁄20th of pan: 55 calories, 2g total fat (<0.5g sat fat), 101mg sodium, 8g carbs, 2g fiber, 2g sugars, 3.5g protein
You’ll Need: 8-inch by 8-inch baking pan, nonstick spray, small bowl, food processor
Prep: 25 minutes • Cook: 35 minutes • Cool: 1 hour • Chill: 2 hours
¼ cup pitted dried dates
One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
½ cup powdered peanut butter or defatted peanut flour
⅓ cup canned pure pumpkin
¼ cup unsweetened applesauce
¼ cup egg whites (about 2 large eggs’ worth)
2 tablespoons coconut flour
2 tablespoons Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)
1 teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons creamy peanut butter (no sugar added)
½ ounce (about 2 tablespoons) chopped peanuts
1. Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
2. Place dates in a small bowl with ½ cup warm water. Soak until softened, 5 to 10 minutes. Drain excess liquid.
3. In a food processor, combine dates with all remaining ingredients except peanut butter and peanuts. Puree until completely smooth and uniform.
4. Spread batter into the baking pan, and smooth out the top.
5. Spoon peanut butter over the batter, and swirl it in with a knife.
6. Sprinkle with peanuts, and lightly press to adhere.
7. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 30 to 35 minutes.
8. Let cool completely, about 1 hour.
9. Cover and refrigerate until completely chilled, at least 2 hours. (These fudge bites taste best when chilled overnight; they’re even good slightly frozen!)
MAKES 20 SERVINGS
Chew on This …
The largest slab of fudge was created in Canada and weighed 5,760 pounds. That’s more than two Mazda Miatas!