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No Bake Fudge
By Lisa Welch
Disclaimer: These recipes need to be modified based your child's individual ratio, calories and protein requirement. The composition of your commonly used food products will need to be calculated into these recipes.
Ingredients:
- 19g Double Cream
- 12g Hazelnut meal
- 18g Ketocal® neutral flavour
- 3g Unsalted Butter
- 2g Cornflour
- 1g Cocoa powder
- 6g desiccated coconut
Method:
- Mix ingredients together, rub in butter (as you would for scones). Stir through double cream.
- Shape patty into a square and leave to set in the fridge.
Fudge tastes nice but is a little grainy. Fudge look a little like a meat patty when it is dry and set. I am trying to source coconut flour but it is proving very hard to get, this may lessen the grainy feel.
The fudge is based on a 4:1 ratio and contains 374 calories, 5.4 protein, 37.4g fat and 4.0g carbohydrate.
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