Choc Peanut Butter Protein Fudge
For the chocolate layer:
100g coconut oil
70g dark chocolate
50g almond butter
1 teaspoon sweetener of choice
For the peanut butter layer:
70g coconut oil
50g peanut butter
1 teaspoon cinnamon
1/2 tablespoon maple syrup
To make the chocolate layer: Melt the coconut oil in a bowl.
Add all chocolate layer ingredients and mix well. Set aside.
To make the peanut butter layer: Melt the coconut oil in a bowl.
Add all peanut butter layer ingredients and mix well. Set aside.
In 6 silicon cupcake cases, use half the chocolate mixture and place them in the fridge to set for 15-20 minutes.
Add the peanut mixture on top of the set chocolate base and allow to set in the fridge again.
Top with the remaining chocolate mix and allow to set.
Garnish with chopped peanuts to serve.
Best stored in the fridge.
Per serve (50g) / Per 100g
Energy (kJ): 1620/3000 | Protein (g): 6.7/12.1 | Fat (g): 37.8/68.6 | Saturated Fat (g): 25.6/46.6 | Carbohydrates (g): 7/12.7 | Sugar (g): 5.2/9.5 | Sodium (mg): 38/69