Recipes

SNICKERS FUDGEY FUDGE

Posted on Apr 27, 2022 by Laura Day

  • serves 14
  • prep time 10-15mins
  • cooking time 2hrs

Ingredients

INGREDIENTS:
½ CupCanned coconut cream⁠
⅓ CupSmooth peanut butter⁠
50gChocolate
3-4 TbsSolid coconut oil
⅓ CupSF maple syrup
20gCacao powder
50gEaster Egg Plant Protein⁠
Topping:
 Smooth peanut butter⁠
 Peanuts⁠

 

Created by: @noashealthyeats

This tasty snackkk is vegan, gluten-free, no-bake and loaded with protein using our Easter Egg Plant Protein!

Macros

PER SERVING

  • protein 5g⁠
  • fat 10.5g
  • carbs 22g⁠
  • calories 126 (14)

Steps

  1. ⁠In a glass bowl place solid coconut cream (leave liquid behind), coconut oil, peanut butter, maple syrup, chocolate & vanilla, heat until combined, and stir with a spatula.
  2. Whisk in cacao and protein with a pinch of salt if desired. whisk until smooth. Pour into a lined loaf tin or silicone, swirl through peanut butter topping and peanuts or melted choc.
  3. Sprinkle a smidge of sea salt & freeze for 2-3 hrs or until set. Slice into squares, I get 12-14 , you don’t need them too big as it’s rich 🤩
  4. Keep left overs in a sealed container in the freezer, allowing to defrost for a few mins before having or keep a few in the fridge ready (After they have been fully set and cut) ⁠
Enjoy!