Peanut Butter Protein Fudge


1/3 cup peanut butter
½ cup chickpeas, cooked, rinsed, and drained
¼ cup melted coconut oil
1/3 cup sugar free maple syrup (I used Walden Farms no calorie syrup)
¼ cup xylitol


1. Place all of the ingredients into a blender or food processor. Blend the mixture until it is well combined and completely smooth. Stop and scrap the sides of the blender/processor a couple of times to ensure all of the fudge is smooth. This step will take some time.

2. Line a square dish with plastic wrap (I used an 8x8 inch baking dish) and pour fudge mixture into dish. Smooth down with the back of a spoon and place it in the freezer for at least 2 hours. Remove fudge from the freezer, take the fudge out of the dish, remove the plastic wrap, and slice into 16 even squares. Serve immediately. Store the leftovers in the freezer for up to 2 weeks.

Makes 16 servings
1 serving is 1 square

Macros for 1 serving
86 calories, 3.2g protein, 5.7g carbs, 7.1g fat, 1g sugar, 1g fiber

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