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Healthy Peanut Butter Protein Fudge- servings: 18
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 40 % Daily Value *
- Total Fat: 2 g 3.47%
- Saturated Fat: 2 g 9.01%
- Trans Fat: 0 g %
- Cholesterol: 10 mg 3.49%
- Sodium: 18 mg 0.73%
- Calcium: 16 mg 1.58%
- Potassium: 35 mg 1.01%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.23%
- Zinc: 0 mg 0%
- Total Carbohydrate: 1 g %
- Dietary Fiber: 0 g 0.68%
- Sugar: 1 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1.1%
- Vitamin C 0.78%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
1 cup vanilla protein powder (I used Trutein) (120g)
1/4 cup coconut flour (30g)
1/4 creamy peanut butter (64g)
1/2 cup + 3 tbsp unsweetened vanilla almond milk (depending on the type of protein powder used, you may need to add a bit more/less liquid. When adding more, do not increase by more than 1 tbsp at a time. You do NOT want the dough to be soupy! Aim for a thick, brownie batter like consistency)
2 tbsp coconut oil
2 tbsp honey (42g)
24 drops liquid stevia (I used Hazelnut flavored but anything would work here. You could also omit these completely and use a bit more honey instead)
Instructions
Line either a loaf pan or small brownie pan with wax paper
Mix all ingredients well, until a dough is formed
Press dough evenly into pan
Freeze for at least 45m-1 hr, until fudge has hardened
Once hardened, remove fudge from freezer and cut into 18 squares
Enjoy!
Note: store covered in freezer