November 21, 2016
Peanut Butter and Jelly Protein Fudge
Peanut Butter and Jelly Protein Fudge is rich and creamy, is no-bake, has 5 ingredients and is stored in your freezer for a healthier treat made with coconut oil and nut butter!
I have been wanting to make homemade fudge for years now and finally got around to doing so. Well, I guess that I did attempt fudge one time and it was peppermint chocolate fudge and the recipe that I followed called for way too much peppermint extract and I had to throw the whole recipe away. That was a fail!
This peanut butter and jelly protein fudge is so, so good and is full of healthy fats. I am thrilled with the results and am already planning a holiday fudge recipe that is similar because it was so good. I used peanut butter as the base along with coconut oil for healthy fats. I used maple syrup to sweeten it. A scoop of protein powder for a boost of protein and raspberry jam for the jelly part.
This fudge is so rich and creamy, I cannot even believe that it is healthier than your typical fudge. It only took an hour to take it from super soft to frozen solid which was quicker than I thought. This fudge is no-bake and has so much less sugar and unhealthy fats than regular fudge. Try it!
A couple of recommendations: use a nut butter that is solid at room temperature. Something like liquidy almond butter will not work as well. Also, store this in the freezer and take out 5-10 minutes before you want to eat it so it can soften a bit. It is also good right from the freezer but is a little more firm.
Peanut Butter and Jelly Protein Fudge
Prep Time: 10 minutes
Makes: 25 pieces
Ingredients
- 1/3 cup coconut oil
- 1 cup peanut butter
- 1/4 cup maple syrup
- 1 scoop vanilla protein powder
- 1/3 cup raspberry jam
Instructions
1. Melt coconut oil in the microwave until liquid and mix together with the peanut butter, maple syrup and protein.
2. Line an 8" square pan with parchment paper and pour in mixture and smooth out with a spatula.
3. Swirl in jam with a fork so that it is marbled across the mixture.
4. Freeze for at least 1 hour or more.
5. Cut into bite sized pieces and store in the freezer for up to 6 months.
Oatmeal cookie banana ice cream
Check out The Nutritionist Reviews recipes Pinterest board for more healthy and fun recipe ideas!
This recipe uses Purely Inspired Organic Protein 100% plant-based nutritional shake which worked well in this recipe to give a boost of protein and nutrients. The protein mix is dairy, gluten and soy free. Flavors include French vanilla and decadent chocolate. Each serving has 20 grams of protein, 7 grams fiber, 2 grams sugar and is 130 calories. It contains an organic fruit and veggie blend with spinach, broccoli, flax and blueberry. It contains a blend of proteins including organic pea protein and organic brown rice protein.
Like this recipe? Check out other similar recipes:
Oatmeal cookie banana ice cream
Check out The Nutritionist Reviews recipes Pinterest board for more healthy and fun recipe ideas!
Disclosure: This is a sponsored recipe by Purely Inspired. All opinions, recipe and text are my own.
Omg girl! This sounds amazing! Hope you have a wonderful Thanksgiving.
ReplyDeleteI bet kids love this one. It does look good. I hate it when recipes are wrong and with tons of recipes just copied on the internet, it's more common now. I try to look at several recipes to eyeball the ingredients if it's something new to me.
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