Monday, April 14, 2014

Recipe: Peanut Butter Protein Fudge

Instead of easter eggs this year, I'm going to be making my own fudge. I made it a few months back, and it was so good. The only problem - trying not to eat it all at once!

Makes 10 pieces

Calories/Macros per piece:
45 calories
3.4g fat (2g sat)
1.8g carbs (.4g fibre, 1.4g sugar) 2.3g protein
4.1mg sodium

(These values may change slightly depending on what brands you use)

  • 20g (2.5T) coconut oil, melted
  • 15g (1T) liquid honey
  • 20g (3T) whey (I used vanilla, because I don't like chocolate whey - but that would be good)
  • 10g (1.5T) cocoa (or cacao) powder
  • 20g (2T) peanut butter (or any nut butter, I used crunchy PB which means there are little chunks of peanut throughout)
  • 10ml / splash milk or water of your choice
  • Stevia to sweeten if needed

  • Mix all ingredients together, until well combined. Add the milk/water until a good consistency.
  • Roll out on a large piece of glad wrap.
  • Fold the glad wrap over so it is covered and press down to smooth it out. 
  • Put in the freezer until frozen (not sure how long it would take, I put mine in overnight).
  • Cut into 10 pieces and store in the freezer.

Because of the coconut oil it will melt fairly quickly when in room temperature, so make sure to keep it in the freezer. 


What is your favourite "healthier" easter treat?

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