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Let me describe it to you; The fudge allows your teeth to nestle right in, bringing home that feeling of pure comfort. Then you detect the buttery, golden-colored, sweet and crumbly shortbread. The fudge is full of wondrous surprises… the walnuts cause tiny pockets of crunch and the dried cranberries, oh their sweetness, their tartness, their chewiness… they cause time to suspend and as a result creates a coating of deep, rich orange infused chocolate to coat your mouth (inside and out :). Then comes the swallow, the moans, the eyes get lost in the back of the head… and the tummy sends a signal to the brain, it wants MORE!
So all-in-all, not bad. hehe I meant every word I said. I do my best to never steer you wrong. I love sweets and I do monitor my intake but this sweet treat brought my taste buds so much joy, in just one little bite. I loved the fact that the shortbread tones down the richness of the chocolate.
This sweet treat is also protein packed. Just in case you haven’t scanned through the ingredient list, I put one cup of raw natural protein powder in the recipe. I provided a link below to the brand that I used. I can’t really comment on how other protein powders would work. Well, they would work, just not to sure about the flavor. Over the years I have tried and tasted so many protein powders and if you have as well, then you know first hand, that each one tastes different. It took me quite a few tries to find this one and I am very pleased with it. So if you decide to try your protein powder, I would love to hear what you used and how it tasted.
There are two other ingredients that I wanted to quickly touch base upon because I know some of you will be wondering… Oats. I suggested to soak and dehydrate them. The link below will explain why if you are new to using oats in such a manner. The key is to dehydrate it before adding to the recipe. Sometimes, depending on the recipe you can use the oats right after the soaking process but because this recipe doesn’t require dehydrating, the oats need to be dry. Secondly, lecithin. This is needed for the stability of the fudge. Without it, the fudge won’t hold up well at room temperatures. With that being said, if you don’t want, can’t use or don’t have lecithin, you can skip it… just make sure to keep the bars chilled.
Shortbread: (2 3/4 cup batter)