Layered Peanut Butter Cup Fudge
We present a wonderful creation from the amazing Dr. Sara Solomon – Layered Peanut Butter Cup Fudge!
The following is copied verbatim from her blog:
Due to the immense popularity of my Gaspari Peanut Butter Cookie Dough Protein Fudge, I decided to whip up another protein fudge recipe. And this one is EVEN BETTER!
Presenting Layered Peanut Butter Cup Fudge, made with my 2 favourite products from Bodybuilding.com, the world’s #1 Sports Nutrition E-Retailer:
- Gaspari Myofusion Elite (in Chocolate and Peanut Butter Cookie Dough)
- Quest Protein Peanut Butter Cups!
Recipe:
This fudge is no-bake, low carb, virtually sugar-free and high in protein.
Here’s what you need:
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 fiberous, 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 Gaspari Nutrition MyoFusion Elite Protein Series – Milk Chocolate
- 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 Gaspari Nutrition MyoFusion Elite Protein Series – Peanut Butter Cookie Dough
- 4 TBSP unsweetened almond milk
Cut 1 Quest Protein Peanut Butter Cup (available at Bodybuilding.com, the world’s #1 Sports Nutrition E-Retailer!) 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!
See!!! Peanut Butter Cookie Dough Myofusion is so good, it even gets autographed at the Arnold Sports Festival! Here I am at the Bodybuilding.com booth with a photo with a fan of my Gaspari Recipes. He was a riot!
Nutritional Info:
I cut my fudge into 12 pieces. So for 1 piece (1/12 of the recipe), the nutritional info is as follows:
calories: 61, fat: 4.2 g, saturated fat: 3.1g, cholesterol: 6.5 mg, sodium: 45.5mg, carbohydrates: 2.4g, fiber: 1.3 g, NET carbs: 1.1g, sugars: 0.5g, protein 4.3g
Original blog post: http://www.drsarasolomon.com/layered-peanut-butter-cup-fudge/
