2 oz bakers chocolate
1 oz heavy cream
1/4 c all natural peanut butter
1/2 c almond meal
1 c macadamia nuts
1/4 c hemp meal
1/2 c splenda
1 c full fat ricotta
Melt the chocolate with the cream in a hot water bath.
Blend all of the nuts and hemp together until creamy.
Incorporate the chocolate and splenda, keep on making creamy.
Add ricotta and keep blending/scraping/folding until nice and smooth.
Adjust splenda and cream or ricotta until desired taste.
Makes about a quart = 64 tbsp
chocolate: 280 cals, 30g fat, 18g carbs, 10g fiber, 8g protein
cream: 97 cals, 10g fat, 1g carb, 1g protein
peanut butter: 700 cals, 56g fat, 20g carbs, 8g fiber, 8g sugar, 36g protein
almond meal: 320 cals, 28g fat, 12g carbs, 6g fiber, 2g sugar, 12g protein
macadamia nuts: 948 cals, 100g fat, 18g carbs, 11g fiber, 5g sugar, 10g protein
hemp meal: 648 cals, 52g fat, 8g carb, 4g fiber, 40g protein
splenda: 48 cals, 12g carbs (estimated)
ricotta: 480 cals, 36g fat, 12g carb, 8g sugar, 28g protein.
Total: 3521 cals, 312g fat, 101g carb, 39g fiber, 23g sugar, 135g protein
TBSP: 55 cals, 5g fat, 1.5g carb, 0.6g fiber, 0.4g sugar, 2.1g protein