Hey, take that back! That isn't a weird combo of ingredients! Okay, maybe it is... but let me tell you, it's delicious! It's salty, it's sweet, it's crunchy, it's chewy, it's satisfying, it's healthy. Wait, what?!? This is healthy? Oh, you bet :)
So, I was a little over-excited when I found a healthy popcorn at the grocery store (the majority of microwaveable popcorn have partially hydrogenated oils, trans fats, preservatives, excessive salt, and the list goes on...), so naturally, I had to make a dessert out of it. Yes, a dessert out of popcorn. And it was a success! Even though most of the popcorn didn't stay whole, it still provided that familiar, airy crunch to the salty-sweet fudge.
Chocolate Peanut Butter Popcorn Fudge: [no bake, sugar free, high protein, GF]
(makes 9 large squares or 16 small)
5 cups Popped Popcorn*
96g (1 cup) Old Fashioned Rolled Oats (gluten free if you like)
1/8 tsp Salt
3.5oz Sugar Free Milk Chocolate**
128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
64g (2 scoops) Chocolate Protein Powder
1/2 tsp Stevia Extract
1/4 cup Unsweetened Almond Milk
*I used O Organics Microwave Popcorn with the ingredients: organic popcorn, organic palm oil, salt.
Beware of what popcorn you use! The majority of popcorn products contain partially hydrogenated oils (harmful trans fats)
**I used Guylian brand chocolate, pictured in this post
1. Line a 9" brownie pan with parchment paper, set aside
2. In a large bowl, add the popcorn and oats, set aside
3. In a microwave-safe bowl, add the chocolate and peanut butter. Heat at 30-second intervals, stirring in between each one, until chocolate and peanut butter is melted and runny (I microwaved for a total of about 1 minute and 45 seconds)
4. Add the protein powder to the chocolate and PB mixture, scoop by scoop, stirring in between each one (it should look like frosting). Now add the stevia extract and stir again.
5. Pour the chocolate and PB mixture over the popcorn and oats and fold with a rubber spatula (it's okay if the popcorn breaks apart, most of it will stay whole--I was having trouble incorporating the chocolate and PB mixture so I added the almond milk, spoonful by spoonful until mixture softened and chocolate and PB mixture coated all of the popcorn)
6. Scoop this mixture into the brownie pan and flatten with the rubber spatula (I used this pastry roller. Make sure that the mixture is flat and pressed into the pan). Refrigerate for 2+ hours (or freeze for express snacking!), then slice with a sharp knife.
Enjoy from the fridge!