A faithful substitute for excess fat in baked goods, Greek yogurt does double duty here, stepping in for both butter and eggs to keep these babies from drying out while adding a boost of lean protein. You won't miss the pound of butter when you take one gooey bite of the end result.
Ingredients:
· 1 and 1/2 cups dark chocolate chips separated, I use 53% cacao
· 1/4 cup + 2 tablespoons coconut oil
· 1 cup vanilla Greek yogurt
· 1 teaspoon vanilla extract
· 1/2 teaspoon salt
· 1/2 teaspoon baking soda
· 1/2 cup coconut sugar (brown sugar can be substituted)
· 3/4 cup oat flour (just blend regular oats in your blender)
Instructions:
1. Preheat the oven to 350 degrees F. Line an 8 x 8 pan with foil or parchment paper and then spray with nonstick spray (I use a coconut oil based spray that I love.)
2. In a bowl place 1 cup of chocolate chips or chopped and measured dark chocolate.
3. Microwave the coconut oil and measure the coconut oil in its melted, hot state.
4. Pour the hot melted coconut oil over the dark chocolate and stir the chocolate until it is completely melted.
5. Add in the Greek yogurt. Make sure the Greek yogurt is quite thick (check the notes) and not watery. If needed drab it with a paper towel after stirring and measuring it.
6. Stir in the vanilla, salt, baking soda, and coconut sugar.
7. In a blender or food processor put in quick oats or old fashioned oats. Blend or process until the oats resemble flour. Measure the oat flour after blending and not before.
8. Stir into the mixture. Stir in the remaining 1/2 cup chocolate chips.
9. Spread the mixture (it is very thick) into the prepared 8 x 8 pan. Bake in the preheated oven for 28-32 minutes or until a fork comes out clean when inserted.
10. Do not over-bake. Slightly under-baking is better and will yield a better taste and texture. (More fudge-like)
11. Remove from the oven and allow to cool completely.
P.S. Don't forget to enjoy it with a cup of warm milk!
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