Neapolitan => a threesome of flavours: vanilla, strawberry & chocolate.

My Neapolitan Fudge is AWESOME because it’s:

• Easy to make! Minimal prep required. No Bake.

• Only 2 ingredients

• YUMMMMMY

• Low Carb (The entire recipe is 6 g net carbs)

• High in Protein

• Won’t sabotage your lean physique

• Unlike conventional fudge, it’s very low in sugar and dentist approved. (I’m a dentist… so there!)

• It's also made using the GOOD STUFF! ie. BSN Syntha-6 Isolate

Nutritional Facts

Serving Size: Entire Recipe

• Calories: 240

• Protein: 26 grams

• Carbs: 11 grams

• Fat: 10.8 grams

Cooking Instructions

Ingredients:

• 1 TSP Artisana Coconut Butter

• 1/3 scoop of BSN Syntha-6 Isolate (Chocolate Milkshake)

• 1/3 scoop of BSN Syntha-6 Isolate (Vanilla Ice Cream)

• 1/3 scoop of BSN Syntha-6 Isolate (Strawberry Milkshake)

• Water

Directions:

1. Layer 1: Chocolate - Melt 1 tsp Artisana coconut butter in the microwave for 20 seconds in a glass dish.
   
   

2. Then add 1/3 scoop of BSN Syntha-6 Isolate (Chocolate Milkshake).
   
   

3. Add a sparing amount of water and mix by hand to create a thick "goo".
   
   

4. Line a small container with plastic wrap (to make clean up easier). Pour the "goo" into the container (see photo below).
   
   

5. Layer 2: Vanilla - repeat the first three steps, except use BSN Syntha-6 Isolate (Vanilla Ice Cream).
   
   

6. Add the vanilla layer to the chocolate layer (see photo).
   
   

7. Layer 3: Strawberry - repeat the first three steps, except use BSN Syntha-6 Isolate (Strawberry Milkshake).
   
   

8. Add the final strawberry layer to the vanilla layer (see photo).
   
   

9. Place this in the freezer for 1-2 hours until it hardens. The fudge removes easily (just pull out the plastic wrap... see photo).
   
   

10. Cut, eat immediately and enjoy!

NOTE: This recipe yields ~8 chocolate pieces of fudge.

DISCLAIMER:

• I know a lot of you have mentioned your fudge takes longer to set in your freezers or that it is gooey.

• Climate affects the coconut butter. I'm in Canada, and my freezer is friggin cold, so my fudge sets fast and doesn't get gooey unless I leave it on the counter for 10 minutes or longer.

• Worst case, leave your fudge in the freezer longer before eating it if you want it rock hard.

• Key point: this is not a fudge you can pack up and carry with you for later because it will become "gooey melted goo". It's an "immediate gratification" fudge.

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