Healthy Protein Peanut Butter Fudge: 5-ingredients
Tris is at it again, bringing the gluten-free food magic!
Contributor: Tris from BALANCED BODY NUTRITION
Peanut Butter everything!! To be more precise, Peanut Butter Fudge. With a twist… boosted with protein thanks to beauty benefiting collagen protein and Mayver’s new Protein Peanut Butter. This peanut butter is simply roasted peanuts, peanut flour and a touch of salt, with no other additives.
This fudge is so quick to make, with minimal ingredients. And perfect for having a healthy dessert on hand, in bite size pieces.
It’s sweetened with only natural sweetener, maple syrup. Or you can even swap for stevia for a lower sugar option. And as I mentioned it’s boosted with protein. Winning.
To make this recipe vegan, ensure you use a vegan collagen source. This recipe works perfectly with or without the added collagen protein. I used an unflavoured collagen protein from NutraOrganics. I chose to add it for a protein boost and the health benefits of collagen protein.
Protein Peanut Butter Fudge Recipe (gf)
- Servings: 20
- Time: 10mins
- Difficulty: easy
- 2 cups desiccated coconut (unsweetened)
- 1 cup peanut butter (I used Mayver’s Protein Peanut Butter for a protein boost!)
- 4 heaped tablespoons coconut oil, melted
- 2 tablespoons maple syrup (or Stevia if you want to reduce sugar)
- 2 scoops of flat tablespoons (12g) unflavoured collagen protein – optional
- Add peanut butter and coconut in a food processor and blend on high for about 2-3 minutes until mixture becomes buttery. Scrape down the sides intermittently.
- Then add in protein and pour in melted coconut oil and maple syrup. Blend on high for another 2 minutes. The texture should be smooth and creamy (maybe a few crunchy peanut butter bits depending on how crunchy your peanut butter is!). If the mixture is too thick add a little more melted coconut oil.
- Taste and adjust sweetness or saltiness by adding maple syrup or a pinch of sea salt, to your liking.
- Transfer the mixture to a baking tray or container lined with baking paper. Smooth down the top with a spatula.
- Freeze for 15 minutes or refrigerate for half an hour until firm.