Looking for some healthy, guilt free fudge that is high in protein? Look no further these little gems are bomb 💣 I revamped one of my old recipes and they are just as good! Must try!
Almond Protein Fudge
•2 scoops (65g) Chocolate whey isolate LeanFit Protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds
•Pinch Himalayan pink salt
•½ cup almond butter, melted
•2 Tbsp VitaFiber IMO syrup (or honey/agave/maple or rice syrup)
•¼ cup + 1 Tbsp. coconut milk (I use Silk unsweetened)
•Optional: 2 – 85% Dark chocolate squares, chopped for topping (I use Lindt)
Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your almond butter in saucepan and combine with coconut milk and VitaFiber or other sweetener, then mix into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan, sprinkle with chopped chocolate and press down. Place in fridge overnight or flash freeze for 1-2 hours if you can’t wait. Slice into 24 squares.
Try not to eat them all!
Macros: yield 24
Calories: 58 | Fat: 4g | Carb: 2.5g (fiber 2g) | Protein: 4g
I used to love eating Reese peanut butter eggs but they are full of sugar and other processed ingredients that I no longer put in my body. I made a healthy version of the Reese egg. No processed sugar and I used 85% dark cacao chocolate. I added peanuts and chopped chocolate to center as well. These are pretty simple to make but can be tricky with coating them … I usually have troubles but with patience you can get it done. Recipe below.
•1/2 Cup Peanut Butter
•1/4 Cup Almond Butter
•2 Tbsp Coconut Oil + •1Tbsp to coat
•1 Tbsp Maple Syrup
•1/4 Cup Chopped Peanuts
•2 Tbsp Chopped Dark Chocolate or Chocolate Chips + •100g to Coat (appx. 1 Cup chopped I used Lindt 85% Cacao bar)
Combine peanut butter, almond butter, 2Tbsp coconut oil and maple syrup in saucepan just until heated to stir together, remove from heat set aside to cool. Chop your peanuts and chocolate and once peanut butter mixture is cooled stir in peanuts and 2 Tbsp chopped chocolate, stir until just combined. Place mixture in fridge/freezer to cool slightly about 20 minutes. Using 2 spoons create egg shapes with the mixture and place onto parchment paper, repeat with remaining mixture and place back in freezer to keep cool while you start your chocolate. Alternatively you can use chocolate molds or roll and shape with your hands (using your hands you will have to work quick). Melt 100g chocolate in double boiler with 1 Tbsp coconut oil, let cool slightly before coating peanut butter eggs. Coat your eggs with the chocolate using fork and spoon and then place onto clean parchment paper and place in fridge to harden shell. Store in fridge. Makes approximately 12-16 eggs.
So I have been thinking about doing an ebook as many of my friends and family say I should at least try and do it because I have such great recipes, please comment and let me know what you would like to see in this ebook. This was going to be the first recipe but decided to share it…
- ½ cup natural peanut butter
- ½ cup almond butter
- 3 Tbsp honey or agave or maple syrup
- 3 Tbsp unsweetened almond milk
- 2 tsp pure vanilla extract
- 1 scoop protein powder
- 3 Tbsp unsweet shredded coconut
- 1½ cup crispy rice (I heaped the last ½ cup)
- 3 Tbsp chocolate chips (enjoy life)
Heat peanut butter and almond butter until easy to stir, add in sweetener, vanilla and almond milk and stir until well combined (you are going to want to use a spatula) add in protein, coconut, rice and 2Tbsp of chocolate chips, use spatula to work these ingredients in. Press into a 9×9 glass dish, press down with spatula until level, pour last Tbsp of chocolate chips over top and press into mixture. Refrigerate for at least 2 hours before slicing. Yields 16 squares. Feel free to use all peanut butter or all almond butter.
Macros: 149 Calories | 11 Fat | 10 Carbs | 6 Protein
Yummy healthy version of peanut butter cups, next time I will make my own chocolate.
Ok so I didn’t really measure the ingredients, but this should do. I had leftover peanut butter mixture, but that’ll be gone in no time. I made 12 mini cups.
•300g (appx 1.25Cups) Dark chocolate (I used 85% dark chocolate and organic vegan chocolate chips) you may require more or less chocolate, just have lots on hand.
•1/2C natural peanut butter
•1/4C almond butter
•2Tbsp coconut oil
•1Tbsp agave or maple syrup
•1/4C large flake oats
•2Tbsp vegan chocolate chips
▶Combine all ingredients except chocolate and 2Tbsp chocolate chips in saucepan over low heat until well incorporated, let cool slightly, add the 2Tbsp chocolate chips just before scooping into cups so they dont melt. Meanwhile melt 300g of chocolate over double boiler or in microwave if you like.
Line mini muffin tin with liners or use silicone mini muffin tray. Spread appx. 1-2tsp of chocolate into liners bringing chocolate up sides, place in freezer for 10-15min until hardened. Add scoop of peanut butter mixture (don’t forget to add the 2Tbsp chocolate chips) into hardened chocolate, put back in freezer for another 15-20 minutes. Top with more chocolate on top (may need to heat chocolate up again) place back in freezer for at least 1hr before enjoying. Store in freezer or fridge.
Yield 12 servings ♡
Chocolate Peanut Butter Froyo:
1-1/2C 0% Greek Yogurt
3 Tbsp natural peanut butter
2 Tbsp unsweet cocoa
1 Tbsp honey
1/2 cup unsweet almond milk (or milk of choice)
Blend all together with hand blender, pour into ice cream maker and use according to your maker. If you don’t have a ice cream maker than you can always put in freezer stirring every 45minutes or so (takes longer obviously). Serve soft or store in freezer.
Toppings are endless, here I have organic dark chocolate wafers chopped, 1/2 of one of my almond “fudge” bars chopped, walnuts, chopped 85% dark chocolate, natural and dark chocolate peanut butter melted and drizzled over top. Choose whatever toppings you like!
This was a submission for #FroyoWars
•1 cup almond hazelnut butter or any nut butter of choice
•4tbsp coconut oil
•1 Tbsp maple syrup or honey
•2oz dark chocolate chopped
•chopped nuts of choice (optional)
☆Mix nut butter, coconut oil and syrup with hand blender until well combined. Pour into parchment lined dish (9×9), top with chocolate and nuts. Freeze for 1hr, cut into 25 squares or just break off, store in freezer.