This no-bake maple vanilla protein fudge has a peanut butter and cocoa base with a white chocolate topping. Keep a few squares in the fridge for an easy sweet treat.
A QUICK NOTE
Reserve 2 tablespoons of the coconut oil for melting with the chocolate chips. The fudge is sliceable once the topping sets, but an overnight chill gives it the best texture.
CHILL TIME
Until the chocolate topping sets; overnight for best results
INGREDIENTS
4 scoops vanilla protein powder (I used whey)
4 tablespoons coconut flour
4 tablespoons creamy peanut butter or nut butter of choice
4 tablespoons coconut oil, divided
2 teaspoons Swerve sweetener
2 teaspoons cocoa powder
2 teaspoons vanilla extract
½ cup sugar-free maple syrup
Dash of sea salt
½ cup Lily’s sugar-free white chocolate chips, or milk or dark chocolate chips
DIRECTIONS
1. In a large bowl, combine the protein powder, coconut flour, peanut butter, 2 tablespoons coconut oil, sweetener, cocoa powder, vanilla, maple syrup, and sea salt. Mix well.
2. Press the mixture into a medium glass container, preferably rectangular, and refrigerate while you make the topping.
3. Microwave the chocolate chips with the remaining 2 tablespoons coconut oil for about 30 seconds. Stir well. If needed, heat in 10–15-second increments, stirring between each, until smooth.
4. Pour the chocolate over the fudge and return it to the refrigerator until the topping hardens. For the best texture, chill overnight.
5. Cut into squares and store in a covered container in the refrigerator.
