Cooking Clean with Quest – Peanut Butter Fudge
This creamy & delicious confection will soar your taste buds to new heights! Host Cassey Ho and special guest professional freerunner Jesse La Flair show you how to make a #CheatClean Peanut Butter Fudge that will make you feel like your defying gravity.
Macros (makes one twist): 61 calories. 4g protein. 4g fat. 1g net carbs.
Recipe by Dr. Sara Solomon at http://www.drsarasolomon.com/.
Instructions:
Chocolate Layer:
Place the following into a Magic Bullet (or a food processor) and blend
• 2 TBSP of melted Coconut Butter (use microwave)
◦ Coconut butter is freshly made from whole coconut flesh (not just the oil) and puree’d into a fibrous, densely nutritious & creamy spread.
◦ You can use it as a dairy butter substitute in recipes.
◦ It hardens when you place it in the fridge/freezer
◦ It imparts a rich and creamy texture to the fudge
• 1/2 scoop of Milk Chocolate Protein
• 2 TBSP unsweetened almond milk
Line a square or rectangular glass dish (a tupperware container will work too) with plastic wrap (see my photo above). This makes it easy to remove the fudge from the dish for cutting. Place the mixture evenly into the dish and then place it into the freezer for 5 minutes while you prepare the PB cup cookie dough layer.
PB Cup Cookie Dough Layer:
Place the following into a clean Magic Bullet (or a food processor) and blend
• 2 TBSP of melted Coconut Butter (use microwave)
• 1 scoop peanut butter cookie dough protein
• 4 TBSP unsweetened almond milk
Cut 1 Quest Cravings Protein Peanut Butter Cup into small pieces. Remove the chocolate fudge from the freezer. Spread your PB Cookie Dough Layer on top of the chocolate fudge layer. Place the cut PB cup pieces into the top layer of fudge. To set the fudge, place the dish into the fridge for a few hours (or into the freezer for 15 minutes if you are impatient like I am!). Cut the fudge into ~12 cubes and serve. Store these in the fridge!
