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Peanut Butter Cookie Fudge

Bellygasms Are Coming!

by SaraSolomon - April 20th, 2015
5

This is officially the most amazingly delicious recipe EVER! Guaranteed to give you a bellygasm.


My parents are visiting so I shared it with them, and they gobbled it up in seconds. Just look at it!


Anyone can make this recipe, even if you are bereft of culinary knowledge. It's EASY!

  • Ready to eat in 10 minutes

  • 3-ingredients

  • NO BAKE

  • Low carb, virtually sugar-free (diabetes-friendly)

  • High in protein

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Nutritional Facts


Serving Size: 1/2 of the Recipe

  • Calories: 196

  • Protein: 12.1 grams

  • Carbs: 11.6 grams

  • Fat: 12.2 grams

Cooking Instructions


Ingredients:

  • 2 TBSP of melted Coconut Butter (use microwave)

  • 1 scoop BSN Syntha-6 Peanut Butter Cookie Whey

  • If necessary, add 1 to 2 TBSP unsweetened almond milk (or water). You want it to be thick, so don't add too much liquid. If you can avoid adding liquid, even better!

Directions:

  1. Place the Coconut butter, BSN Syntha-6 WHey and almond milk into a Magic Bullet (or a food processor) and blend.

  2. Line a square or rectangular glass dish (a tupperware container will work too) with plastic wrap (see my photo above). This makes it easy to remove the fudge from the dish for cutting.

  3. Place the mixture evenly into the dish ... or you can eat it as frosting!

  4. To make fudge, place the dish into the fridge for a few hours (or into the freezer for 5 to 20 minutes if you are impatient like I am!).

  5. Cut the fudge into small cubes and serve. Store these in the fridge! A single serving represents half of the recipe.

  6. Enjoy!

NOTE:

  • Coconut butter is freshly made from whole coconut flesh (not just the oil) and puree'd into a fiberous, densely nutritious & creamy spread.

  • You can use it as a dairy butter substitute in recipes.

  • It hardens when you place it in the fridge/freezer.

  • It imparts a rich and creamy texture to the fudge. 


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