Green Fudge

St.Patrick's Day inspired me to make green fudge. I made two batches in order to have enough to give to the people eating at God's Kitchen on Friday, March 16. One batch is just the coconut flavor from the oil and the other batch is flavored with peppermint extract.
One piece of this protein candy stays with me and I don't crave piece after piece of candy as I do with the pure sugar candy.

Put into the food processor:
5/8 c. cooked white beans
1/2 c. cooked, warm millet
1/4 c. almonds, ground
1/2 c. quick oats
1/4 t. stevia extract (white powder)
5 T. sugar
1 T. extra virgin coconut oil
1/4-1/2 t. peppermint extract
for pale green color use a pinch or two of Spirulina powder

Process until smooth.
Spread into 8" x 8" waxed paper lined pan and chill in freezer. Then cut into 24 pieces and store in freezer. Let pieces warm up for 30 minutes or so before eating.
Option: I put fudge into mini paper cups in an ice cube tray to mold the shape. This way it is easier for me to hand out fudge pieces to a group of people.

Yogurt Cheese Fudge

My new food interest is no-fat yogurt. I have been making yogurt cheese by draining off the whey . Today I tried adding melted coconut oil, cocoa, and powdered sugar to the firm yo-cheese to get fudge. It was a success. I put the fudge in a butter mold and chilled it. The coconut oil will become firm when chilled below 76 degrees. This candy has a rich, dark chocolate flavor. See www.gayleart.com for other foods.