serves
8
prep time
10-15mins
cooking time
1hour
protein
16g
fat
6.6g
carbs
8.3g
calories
160
| 1 cup | Macro Mike Hawaiian Salted Vanilla Protein+ Powder |
| 1/4 cup | Coconut Flour |
| 1/4 cup | Macro Mike PB+ Peanut Butter, mixed with water until smooth |
| 1/2 cup | Almond mylk |
| 2 tbsp | Coconut oil |
| 2 tbsp | Maple syrup (optional: sugar free) or honey |
- Mix everything in a bowl until a dough is formed.
- If it is very sticky add a little more coconut flour.
- Press mixture into a loaf tin lined with baking paper or use a silicone mini muffin pan.
- Place in the freezer for minimum 1 hour or overnight.
- Once hardened, remove fudge from the freezer, they will pop straight out of the silicone muffin tray but if using the loaf tin you may need to let stand out of the freezer for a couple of minutes so you can cut into 12 squares.
- Store in the freezer, and enjoy straight from the freezer before they melt! Yum!
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