Paleo Chocolate Protein Fudge Bites (Autoimmune-friendly)

Today's recipe is pretty straight forward.  Not only is it easy to prepare, but it is also very versatile, meaning that you can make it according to your specific dietary needs.  Below I have included notes for those following Dr. Sarah Ballantyne's Autoimmune-Paleo Approach, as well as if you eat Ketogenic.   You can use any fat, as long as it is saturated, whether it be cocoa butter, coconut oil,  non-hydrogenated palm shortening (of which I have all done myself), or even grass-fed ghee, if you can handle it.  Adding different flavorings, such as peppermint extract, is also an option, as it would give the chocolates a refreshing Peppermint Patty taste.  That being said, the main gist is that these protein fudge bites are a great way to introduce entomophagy into your life.  Though I have posted previous recipe that use cricket flour, including these Cinnamon Graham Crackers, Blueberry Streusel Muffins, and my No-Bake Fig Newton Bars, I thought it would be a good idea to share a recipe that most everyone would have the ingredients for.  Overall, I love finding creative ways to add insect protein into my family and I's life,  today's recipe being yet another that they fully enjoyed, not caring one bit of the ingredients.  Chocolate fudge bites, with a punch of sustainable protein, what is not to love? 

Chocolate Protein Fudge Bites 

Print Recipe

Ingredients

• 1/2 cup non-hydrogenated palm shortening *Substitutions below
• 1/4 cup unsweetened cocoa (or) carob powder
• 1/4 cup cricket flour
• 2 tablespoons grade B maple syrup *Omit if using carob 
• 1/4 tsp sea salt

Process

• Heat palm shortening and sea salt over medium-low in a small sauce pan until melted.
• Whisk in cocoa powder, cricket flour, and maple syrup until smooth.
• Spoon chocolate mixture into heart shaped candy molds and place in the fridge or freezer to set (about one hour). 
• Once set, remove the chocolates from their mold and keep in a mason jar in the freezer. 

Recipe Notes

Feel free to use coconut oil, cocoa butter, or ghee in place of the shortening.

To make AIP-friendly, use carob powder in place of the cocoa, and use coconut oil or palm shortening as the base. 

To make Ketogenic, simply substitute maple syrup for pure stevia to taste. 

If you do not have heart shaped molds, simply pour the mixture into a lined loaf pan or mini muffin tin fitted with paper cups.  

You can source your cricket flour from Aketta by Aspire, Next Millennium Farms, or through the Amazon affiliate link provided in the ingredients list. 

(Pin Recipe For Later) 

Lamentations 3:24 "“The Lord is my portion,” says my soul, "Therefore I hope in Him."