Pea Protein and Cashew Fudge
Key Stats¶
0.92 Net Carbs per Serving
Cooking Time: 45 minutes
Serves: 30 pieces
Type: Vegetarian
Category: Dessert
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Ingredients¶
S.No Ingredient Amount Step 1. Pea Protein 60 gms Step 1 2. Unsalted Butter 125 gms Step 2 5 gms Step 8 3. Double Thick Cream 120 ml Step 2 4. Whole Milk 120 ml Step 2 5. Erythritol 80 gms Step 4 6. Saffron (Kesar) Few strands 7. Cardamom 1 tsp(5 peeled crushed) Step 5 1 tsp(5 peeled crushed) Step 10 8. Dry Dessicated Coconut 1 tbsp Step 7 9. Almond Flour 2 tbsp Step 7 10. Crushed Cashew Nuts 30 gms Step 7 11. Vanilla Extract 1 teaspoon Step 8
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Cookware¶
- Medium Pan
- Spatula
- Baking Tray
- Small Pan
Nutritionix Link
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Pea Protein - 60 GMS
Unsalted Butter - 125 GMS
Unsalted Butter - 5 GMS
Double Thick Cream - 120 ML
Whole Milk - 120 ML
Erythritol - 80 GMS
Saffron (Kesar) - Few strands
Cardamom - 1 TSP
Cardamom - 1 TSP
Dry Dessicated Coconut - 1 TBSP
Almond Flour - 2 TBSP
Crushed Cashew Nuts - 30 GMS
Vanilla Extract - 1 TEASPOON
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Steps¶
- Step 1: Roast
60 gms Pea Protein in a small pan till it smells lightly roasted and not brown - Step 2: Put
125 gms unsalted butter ,120 ml double thick cream and120 ml whole milk in a medium pan. - Step 3: Place the medium pan on medium to high heat and keep stirring with a spatula.
- Step 4: When butter has melted and is bubbling a bit, add
80 gms erythritol ,saffron (kesar) (Few strands). - Step 5: Then add
1 tsp(5 peeled crushed) cardamom and keep stirring. - Step 6: Keep stirring till the mixture starts to caremalise a bit (starts turning slightly brown)
- Step 7: Once caremalised, add roasted pea protein,
1 tbsp dry dessicated coconut ,2 tbsp almond flour and30 gms crushed cashew nuts . - Step 8: Add
5 gms unsalted butter and1 teaspoon vanilla extract together. - Step 9: Keep stirring until it is all mixed and turns golden brown.
- Step 10: Transfer to a baking tray to set and sprinkle
1 tsp(5 peeled crushed) cardamom on top. - Step 11: Takes about 30 to 40 minutes to set though it turns out good if left overnight.
- Step 1: Roast
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source PEA PROTEIN 60 GMS 1.89 60 Nutritionix UNSALTED BUTTER 125 GMS 0.08 125 Nutritionix DOUBLE THICK CREAM 120 ML 3.29 120 Nutritionix WHOLE MILK 120 ML 5.76 120 Nutritionix ERYTHRITOL 80 GMS 0 80 NCCDB SAFFRON (KESAR) FEW STRANDS 0 0 Nutritionix CARDAMOM 1 TSP 2.02 5 Nutritionix DRY DESSICATED COCONUT 1 TBSP 0.96 15 UKDB ALMOND FLOUR 2 TBSP 2.07 30 UKDB CRUSHED CASHEW NUTS 30 GMS 8.91 30 Nutritionix UNSALTED BUTTER 5 GMS 0 5 Nutritionix VANILLA EXTRACT 1 TEASPOON 0.63 5 Nutritionix CARDAMOM 1 TSP 2.02 5 Nutritionix
Cooklang¶
Recipe in Cooklang
>> Serving Size: 30 pieces
>> Cooking Time: 45 minutes
>> Category: Dessert
>> Type: Vegetarian
>> Image: pea-protein-fudge.jpg
>> Image-Caption: Image of the finished product
Roast @Pea Protein{60%gms} in a #small pan{} till it smells lightly roasted and not brown
Put @unsalted butter{125%gms}, @double thick cream{120%ml} and @whole milk{120%ml} in a #medium pan{}.
Place the #medium pan{} on medium to high heat and keep stirring with a #spatula{}.
When butter has melted and is bubbling a bit, add @erythritol{80%gms}, @saffron (kesar){Few strands}.
Then add @cardamom{1%tsp(5 peeled crushed)} and keep stirring.
Keep stirring till the mixture starts to caremalise a bit (starts turning slightly brown)
Once caremalised, add roasted pea protein, @dry dessicated coconut{1%tbsp}, @almond flour{2%tbsp} and @crushed cashew nuts{30%gms}.
Add @unsalted butter{5%gms} and @vanilla extract{1%teaspoon} together.
Keep stirring until it is all mixed and turns golden brown.
Transfer to a #baking tray{} to set and sprinkle @cardamom{1%tsp(5 peeled crushed)} on top.
Takes about ~{30 to 40%minutes} to set though it turns out good if left overnight.