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Old 09-12-2011, 04:31 AM   #151
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I am dying to try these...is there anything I can use in place of the whey protein powder? I think I have an intolerance

And I'm planning to use Mimiccreme or almond milk in place of the heavy cream...will either of those work okay?
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Old 09-12-2011, 06:07 AM   #152
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I am dying to try these...is there anything I can use in place of the whey protein powder? I think I have an intolerance

And I'm planning to use Mimiccreme or almond milk in place of the heavy cream...will either of those work okay?
You can also use coconut milk. I think you should be fine with those in place of HWC. I think you will do OK if you use egg protein powder---I am sure that Jay Robb has an egg protein powder. Are you intolerant to eggs?
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Old 11-07-2011, 09:32 AM   #153
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I made these this weekend, and they are very tasty! Thanks for the recipe :-)
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Old 11-07-2011, 03:56 PM   #154
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Old 11-09-2011, 02:33 PM   #155
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Just a Note on this Recipe

I made this today and my chocolate chips ended up melting as I stirred the last of the ingredients together. So now the squares look like chocolate instead of peanut butter even though I don't think it will hurt the taste of them. I wrote Jennifer and she said she had pushed hers into the mixture after she had put it in the glass pan and it had cooled some so hers did not melt. She actually put them in as an afterthought. So put a note in your recipe regarding this so you won't stir them into the hot mixture and they all melt like mine did. Can't wait to taste this stuff. Yum! I took a little nibble and it tasted really good.
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Old 12-09-2011, 07:16 PM   #156
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I tried making these today... they have a great flavor but they came out really really dry. The consistency is not good. Anything I can do to salvage them???
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Old 12-10-2011, 02:20 PM   #157
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I made these today to and they are chilling in the fridge. But I too was thinking the batter seemed dry. I will see how the hold up when I cut them. The batter tasted yummy.
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Old 12-12-2011, 05:39 AM   #158
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I made this today and my chocolate chips ended up melting as I stirred the last of the ingredients together. So now the squares look like chocolate instead of peanut butter even though I don't think it will hurt the taste of them. I wrote Jennifer and she said she had pushed hers into the mixture after she had put it in the glass pan and it had cooled some so hers did not melt. She actually put them in as an afterthought. So put a note in your recipe regarding this so you won't stir them into the hot mixture and they all melt like mine did. Can't wait to taste this stuff. Yum! I took a little nibble and it tasted really good.
Thanks for bringing that up. I forgot about that the last time I made them and the chips melted on me too When I make these today, I will try your way as stated above. I want to see the chips in my bars, not have them melt
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Old 12-12-2011, 09:48 AM   #159
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I really want to make these again for Christmas, I am guessing I need a different protein powder as I used EAS and some folks here said that powder didnt work for them, or do you think cutting back the coconut to 1 cup would cut down on the dryness? or add more butter or some coconut oil? they taste great, but I would like them more creamy.. any thoughts?
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Old 12-12-2011, 10:59 AM   #160
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I really want to make these again for Christmas, I am guessing I need a different protein powder as I used EAS and some folks here said that powder didnt work for them, or do you think cutting back the coconut to 1 cup would cut down on the dryness? or add more butter or some coconut oil? they taste great, but I would like them more creamy.. any thoughts?
Re-reading through this thread....did you try the original version? If you tried the tweaked one then you can definitely increase the butter.
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Old 12-12-2011, 05:15 PM   #161
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I made the original.
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Old 12-12-2011, 05:18 PM   #162
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I made them too the original way. And when I cut them they kind of fall apart. I didn't realize the protein powder could be a problem. Good thing I am the only one who eats this!!! Doesn't matter what it looks like, as long as it is tasty!
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Old 12-13-2011, 12:58 PM   #163
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Sorry that some of you had this recipe flop. I think if it is dry, then leave it out. Let it come to room temp and add some of the wet ingredients to it in small ratios this time. Hopefully that will work to moisten it. I'm guessing it must be that the whey protein powder I used was less absorbent (mine is from Netrition - called Alpine vanilla and sweetened solely with sucralose - I forget the brand name though). Since it so dry for some of you - use 1/2 cup whey protein in future - if you're feeling brave and want to try it again that is.
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Old 12-13-2011, 01:25 PM   #164
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Sorry that some of you had this recipe flop. I think if it is dry, then leave it out. Let it come to room temp and add some of the wet ingredients to it in small ratios this time. Hopefully that will work to moisten it. I'm guessing it must be that the whey protein powder I used was less absorbent (mine is from Netrition - called Alpine vanilla and sweetened solely with sucralose - I forget the brand name though). Since it so dry for some of you - use 1/2 cup whey protein in future - if you're feeling brave and want to try it again that is.
Oh hey. No problems here. I love this too much to let a little thing like being crumbly get in the way Like I posted earlier, I don't care what it looks like. As long as it tastes great...and it does!! Thanks for a tasty recipe Jennifer.
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Old 12-13-2011, 01:45 PM   #165
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I will def. try again,, I like them even dry.. So you think just use less protein powder? or would it be better to try a different brand? I need to get on that does not have milk in it, any suggestions? I made a protein shake this morning and my stomach has been tore up all day.. funny, I dont have any problem in the fudge, I guess because I am consuming less?
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Old 12-13-2011, 03:57 PM   #166
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Thanks, Dawn.

Brenda, I'm not sure which protein powder to recommend. I thought all whey was a by-product of milk? Yes, I'd assume you have less trouble with smaller amounts. I would simply reduce the amount of whey protein in the recipe to half and add more as necessary to get the right consistency. This way you can still use up your whey protein. When it is finished, then maybe look for a whey product that works more predictably in low-carb recipes.

Just found a product on the internet called....Goatein. That might work for you.
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Old 12-13-2011, 05:21 PM   #167
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When I make these, I cut back on the protein powder and the coconut. I don't add chocolate and I drop the mixture by teaspoonfuls on waxed paper. They're like peanut butter coconut clusters. Jennifer knows how much I LOVE this recipe!!!! Our son will be visiting for Christmas, and he expects me to make these for him. I'll be making a triple batch...otherwise there won't be enough to share while he's visiting. I can't thank you enough Jennifer for this indescribably delicious recipe!!!
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Old 12-14-2011, 03:31 AM   #168
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great idea pam! I am going to try them again this weekend.. With your tweaks and Jens idea.
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Old 12-14-2011, 07:53 AM   #169
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great idea pam! I am going to try them again this weekend.. With your tweaks and Jens idea.
Brenda....I put waxed paper over a plate or a cutting board. The clusters go into the refrigerator to harden up enough to remove with ease and hardly any crumbling.
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Old 01-02-2012, 08:11 AM   #170
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bump
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Old 05-22-2012, 01:10 PM   #171
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Bumping because I love these!!
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Old 05-22-2012, 02:01 PM   #172
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Question: What brand peanut butter are you all using?
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Old 05-22-2012, 02:05 PM   #173
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LOL, Dawn, Esther and Pam! I have not made this in ages and ages, but I still remember it and I stuck it in volume one of Low-Carbing Among Friends -also cautioned people to start with 1/4 cup less whey. Should maybe have said 1/2 cup less.

I should be working...editing...!
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Old 05-22-2012, 05:13 PM   #174
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Bumping because I love these!!
mmmmmmmm......me, too!
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Old 05-22-2012, 05:59 PM   #175
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Haha, Pam!
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Old 05-22-2012, 07:34 PM   #176
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Haha, Pam!
Jen.....Can't thank you enough for this recipe!
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Old 05-22-2012, 08:15 PM   #177
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Hey, you're welcome. Hugs back to you.
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Old 05-25-2012, 02:24 PM   #178
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Question: What brand peanut butter are you all using?
I use almond butter but if I were to use peanut butter, I would be using Smucker's all natural peanut butter. At least that I can find at Walmart--where I shop every week.
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Old 05-26-2012, 08:20 PM   #179
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Just got in some zero carb whey protein the other day. I plan on making these in a few days. I just need to finish off the low carb chocolate cake I made earlier in the week first.
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Old 05-26-2012, 08:50 PM   #180
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I'm going to see if it'll work with the Jay Robb egg protein powder and almond milk.
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