Ingredients
¼ cup chocolate
almond milk
1 tablespoon cocoa
powder
¼ teaspoon salt
½ cup coconut oil,
melted
2 tablespoons
Vitacost honey
Method
1. Heat peanut butter in the microwave for 15 seconds and
pour into a mixing bowl.
2. Add the remainder of ingredients to the bowl and whisk
until mixture is smooth.
Note: You can also place all the ingredients in a food
processor and blend – this will make the mixture extra smooth and creamy.
3. Place 20 mini silicone cupcake liners on a sheet pan.
Spoon about 2 tablespoons of fudge batter into each cupcake liner.
4. Place the fudge in the freezer for at least 2 hours. When
you’re ready to eat one, remove the fudge from liner and let it sit at room
temperature for 10 minutes.
Makes 20 servings
1 serving is one piece of fudge
Macros for 1 serving
115 calories, 5g
protein, 4.3g carbs, 9.3g fat, 2.8g sugar, 0g fiber
Nicolette’s Notes
* Store leftovers in the freezer for up to 3 months or in the fridge for up to 4 days.
These sound delicious! I love how you added a protein punch in the recipe!
ReplyDeleteThank you :)
DeleteChocolate cup cakes are my favorite and I can't resist any occasion to have them. Now you have shared the recipe and I will be making tons of it for my crazy stomach.
ReplyDelete