GoldilocksFit.com

Updated on June 5, 2015

Low Net Carb Peanut Butter Fudge- Made with VitaFiber!

Forget Quest Bars- at over $2.00 bar, why not have a fresh bar customized to your liking?
Use this recipe to whip up your own protein bars with VitaFiber Syrup. It will significantly decrease your cost per bar and will have fresh, healthy ingredients that help feed and repair your muscles!
This low-carb, sweet syrup is key to so many great recipes that I will be unveiling over the next few weeks. Everything from muffins to protein bars, granola bars, and tasty cookies have been getting created and perfected in my kitchen with this versatile ingredient!

VitaFiber syrup is low calorie, high fiber, and full of prebiotics that help keep your gut healthy! Talk about a win-win-win 😉
For more information about the syrup’s health benefits, go to this link.

Okay, enough about the syrup. Time to reveal a fudge that’s low carb, high protein, sweet, rich, and absolutely taste-test approved by the sugarholics that live around me.

**Note** This recipe has to be put together quickly once the VitaFiber Syrup is heated, so we will be preparing all dry and wet ingredients, along with the pan first, so that we can move quickly once the ingredients are warmed **

Low Carb Peanut Butter Fudge- Made with VitaFiber

Makes 12 Big Pieces or 20 Little Pieces

Dry Ingredients:

5 Scoops Optimum Nutrition Protein Powder (I used 2 Mocha Cappucino, 2 Extreme Milk Chocolate, and 1 French Vanilla Creme)

1/2 Cup Stevia (Mine measures cup for cup with sugar)

1/4 Cup Raw Cacao Nibs

1/4 Cup Raisins

1/2 Cup Raw Almonds (Or Toasted)

Wet Ingredients:

1.25 Cup VitaFiber Syrup

1/4 Cup Coconut Oil (not melted!)

1/2 Cup All Natural Peanut Butter (I use the Chunky one)

Additional: 1/4-1/2 c. All Natural Peanut Butter for the Topping

Step By Step Process with pictures!

1) First Line a pan with Parchment paper.

2) Mix all dry ingredients in a large bowl. (Protein powder, stevia, cacao nibs, almonds, raisins)

3) Put all wet ingredients in a microwave safe bowl. (Coconut oil, Peanut Butter, VitaFiber) and heat for 2 minutes and 30 seconds on high. Make sure you have oven mitts nearby, this bowl will be hot!

4) Combine the hot liquids into the dry ingredients and stir. Mix very well, then pour into the prepared pan lined with parchment paper.

5) Now heat the remaining peanut butter for 25-35 seconds, and spoon over the top.

6) Your mixture is ready for the freezer! Freeze for one hour, then cut into your desired size pieces. If it’s too hard to cut, allow it to sit out for about 3 minutes, then cut it. Store in the refrigerator for up to one week.

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Updated on December 3, 2014

Ultimate Brownies (Made with Superfoods)

These brownies are unbelievably delicious. You can serve them at a party and not a single soul will guess they have any nutritional value.

Ultimate Brownies (Made with Superfoods)

Makes 12 Brownies

3/4 Cup Stevia (Measures Cup for Cup with Sugar)

1/4 Cup Coconut Oil

1 Tablespoon Water

1 Cup Toll House Dark Chocolate Morsels

1 large egg

1/2 teaspoon vanilla extract

1/2 cup black beans (canned, rinsed and drained)

1/2 cup spelt flour (can be substituted with wheat or whole purpose)

1/4 teaspoon baking soda

1 more cup of Dark Chocolate morsels

1/8 cup cacao nibs

3/4 cup all natural chunky peanut butter (creamy will work fine)

Preheat the oven to 350 degrees.

In a microwave-safe bowl, mix the stevia, coconut oil, water, and chocolate chips together. Heat for 30 seconds, then 15 second intervals until completely melted. Stir between each interval.

Take your can of black beans, drain and rinse them in a colander.

In the blender, add the microwaved chocolate mixture, one egg, vanilla, black beans, spelt flour, and baking soda. Make sure to scrape the sides and blend evenly.

Line a muffin pan with 12 liners, I used silicone molds with a silicone muffin pan.

Take the brownie mixture from the blender and transfer to a bowl. Make sure it has cooled down a little bit. Stir in 1 cup of dark chocolate morsels. After mixing in the chocolate chips, evenly divide the batter among the 12 muffin liners and bake for 15-16 minutes.
A toothpick tested in the brownies may still look kind of wet, it’s okay!

Now as the brownies sit, the tops should flatten. If not, take a spoon and flatten the center a little.

Next microwave the peanut butter for 45 seconds. Stir the peanut butter then add it into the centers of the brownies. Next, garnish the brownies with some cacao nibs. Allow the brownies to cool to room temperature. I left them out for about an hour to an hour and a half.

Once cooled, ENJOY!
You may store in the fridge or at room temperature. (I personally store mine in the fridge)

Dark Chocolate Reese’s Peanut Butter Cups

Dark Chocolate Reese’s Cups
Makes 12 Mini’s and 3 Regular Sized in one Batch

1 cup All Natural Peanut Butter
3/4 cup Stevia (measures cup for cup with sugar)
1 Ghirardelli 90% cocoa bar
1/2 Cup Toll House Dark Chocolate Morsels

In a large bowl, gently fold the natural peanut butter and stevia together. Taste test the peanut butter and add little more stevia if you’d like it sweeter. I prefer it sweet since the chocolate coat will be dark and bitter.

Line a mini muffin pan with 12 mini liners and one regular muffin pan with three liners (or whatever mini to regular sized ratio you prefer!)

Wash your hands, then use them to grab a chunk of peanut butter and roll it into a ball, then place it in the muffin liners.

In a separate bowl or coffee mug, melt the morsels and the 90% cocoa bar in the microwave. I used 15 second intervals, stirring it each time until the chocolate was well melted and liquified. Then using a teaspoon, scoop the chocolate into the liners over the peanut butter.

Place the filled muffin pans into the fridge and chill for 2 hours. Then unwrap the individual Reese’s cups from the muffin liners and store in the fridge. I store mine in ziploc bags or glass bowls.

Oatmeal Raisin Cookie Dough

This is for my friend in spin that doesn’t like chocolate 😉

Same cookie dough recipe, just a few tweaks with the add-ins.

Oatmeal Raisin Cookie Dough

Servings vary depending on size of cookie dough balls- I got about 8

1/2 cup old fashioned oats

1 cup walnuts

2 tsp. local honey *support your local businesses, it will help your allergies 😉

1 tbsp. Molasses

1 Tbsp Cinnamon

1/4 c. Raisins

First, wash your hands. You will need them to form the cookie dough bites in a little bit. Combine the oats and walnuts in a food processor. As you process them, stop every 30 seconds or so to scrape down the sides. I did this about four times.

Next add in your honey and molasses. Continue to process, still scraping the sides every 30 seconds or so.

After about four more rounds of processing, add in the cinnamon and process two more times.

Fold the raisins into your batter.

Get your hands dirty and form the dough into bite sized balls. Set them on a plate and refrigerate for an hour. After an hour, transfer to an airtight container and store in the fridge.

Chocolate Chip Cookie Dough (All Natural!)

My husband and I love cookie dough, but processed foods and raw egg = no bueno.

So I came up with this easy, all natural, great-for-you cookie dough!

Chocolate Chip Cookie Dough