Valentine’s day; It’s basically here. Holidays like this which are (pretty much) centered around candy are difficult post weight loss surgery. People want to be able to celebrate their favorite holidays and just to be able to have that sense of normalcy after making such a huge life change. I hear a lot of people talk about how “feeling normal” is so hard for them after surgery. Be it because they physically feel off, they aren’t entirely open or confident about their choice or any other number of factors. The thing that matters with this is that we all deserve to feel comfortable. To me “normal” means that which you are most comfortable with.
For me, Valentine’s day was never a great holiday. In early schooling, I only got the cards that kids were required to bring for each classmate, then later on when you could secretly buy a flower for your crush, I got to sit there as most of my classmates got at least one and just look on trying not to get my hopes up. I’m sure you can imagine that once I reached adulthood, I wasn’t in a hurry to celebrate a holiday that had such negative connotations for me…. and then my husband arrived on the scene. He loves love and any excuse to be a cheesy romantic, which brought Valentine’s day slamming back into my life.
We had our first Valentine’s day together the year after I had my sleeve surgery, and I felt so bad for him because that just made me an even harder valentine to have. What do you get for a woman who can’t have candy, loves flowers but has cats that also “love” flowers and doesn’t like a lot of the stereotypically girly things a husband would usually get for his wife? Not only that, but the want for delicious yummies does not disappear post op (no matter what some inta-famous folks may tell you)! Everyone around you gets chocolates, why not you too?!
In comes the reason that we’re here; bariatric friendly chocolates and hot fudge sauce! There are such things on the market, but they can get a bit expensive, and the ones that are on the more affordable side tend to be chocked full of sugar alcohols. No one needs lots of sugar alcohols to mess with their digestive system like they do! And so, I’ve been experimenting. Now, admittedly, candy is not something I have a lot of experience with. Around this time last year, I tried making some bariatric friendly gummies. Well, I guess I shouldn’t say “tried” since I did make them, they just didn’t come out the correct texture so I need to do a bit more research on that. But other than that attempt and these recent experiments, I really don’t have any experience to fall back on. Basically, what I’m saying is, it was a crap-shoot. I was either going to come out with some awesome recipes, or fail miserably and waste a lot of chocolate. Luckily, I’m fairly certain at this point that I got the former. But I’ll let you be the judge of that!
Keto Hot Fudge
- 4oz high quality unsweetened baker’s chocolate
- 1oz food grade cocoa butter
- 2 oz no sugar added milk chocolate
- 1/4 cup salted butter (not margarine!), cut into pieces
- 1/2 cup heavy whipping cream
- 1/2 cup fairlife skim milk
- 2 Tbsp liquid stevia (or approx. 12 drops of stevia extract)
- 1/4 cup high quality dutch process cocoa powder
- 2 scoops collagen protein powder
- 2 tsp vanilla extract
- Heat approximately 1 1/2 inches of water in the bottom of a double boiler (or a sauce pan with a metal or glass mixing bowl that sits partially inside the pan without touching the water) Break baker’s chocolate, cocoa butter and nsa milk chocolate into small pieces then place into the top of the double boiler (or aforementioned bowl).
- Using a whisk, constantly move the chocolate around as it melts. When the water in the pan comes to a boil, turn the heat down to keep it at a low simmer.
- Keeping it boiling will eventually cause your chocolate to scorch and seize.
- Once all of the chocolate is melted, add butter in piece by piece, making sure it melts evenly.
- Doing this too fast will cause the fats to separate.
- In protein shaker, mix skim milk, cocoa powder, collagen powder and vanilla. Shake vigorously to combine and dissolve protein as well as possible. Set aside.
- While stirring the chocolate mixture, slowly stream in heavy whipping cream. A slow and steady stream will ensure it mixes in well to create a smooth sauce.
- Remove chocolate from heat. Using whisk, continually and vigorously mix chocolate while you slowly add in milk and protein mixture. Make sure you do this very slowly as this is when the chocolate has the highest risk of seizing due to the temperature change. Once all of the milk is added, continue whisking for a few more seconds to ensure everything is mixed through.
- Serve immediately or place in a jar. Store in the fridge for up to 10 days.
- To reheat the hot fudge sauce, remove desired amount from the container it’s stored in and place in a microwave safe bowl. Microwave for 15 seconds at a time, stirring in between each round. Continue until hot fudge is nicely melted and slightly warm to the touch.
- Do not over-heat. Since this is made with chocolate fats and solids instead of just cocoa powder, heating it up too much will cause the sauce to separate.
With the hot fudge, I didn’t want to follow in the footsteps of other low carb recipes I’ve seen that basically use a fat, some dairy and lots of cocoa powder to create their sauce. I wanted real hot fudge!!