Neapolitan Fudge

A Threesome:

Neapolitan => a threesome of flavours: vanilla, strawberry & chocolate.

It's only 2 ingredients, NO BAKE, high in protein and low in sugar.

Recipe:

Layer 1: Chocolate:

1. Melt 1 tsp Artisana coconut butter in the microwave for 20 seconds in a glass dish.
2. Then add 1/3 scoop of BSN Syntha-6 Isolate (Chocolate Milkshake). I also have used Syntha-6 Edge and Isoburn from my sponsor, BSN.
   
3. Add a sparing amount of water and mix by hand to create a thick "goo".
4. Line a small container with plastic wrap (to make clean up easier). Poor the "goo" into the container (see photo below).

Layer 2: Vanilla:

• repeat steps 1 through 3, except use BSN Syntha-6 Isolate (Vanilla Ice Cream)
• Add the vanilla layer to the chocolate layer (see photo)
  

Layer 3: Strawberry:

• repeat steps 1 though 3, except use BSN Syntha-6 Isolate (Strawberry Milkshake)
  
• Add the final strawberry layer to the vanilla layer (see photo).

Place this in the freezer for 1-2 hours until it hardens. The fudge removes easily (just pull out the plastic wrap... see photo). Cut & eat immediately.

notes:

• I know a lot of you have mentioned your fudge takes longer to set in your freezers or that it is gooey.
• Climate affects the coconut butter. I'm in Canada, and my freezer is really cold, so my fudge sets fast and doesn't get gooey unless I leave it on the counter for 10 minutes or longer.
• Worst case, leave your fudge in the freezer longer before eating it if you want it rock hard.
• Key point: this is not a fudge you can pack up and carry with you for later because it will become "gooey melted goo". It's an "immediate gratification" fudge.

Nutritional Information:

This recipe yields ~8 chocolate pieces of fudge. Eat them all! I did! It's just a scoop of protein powder and a tablespoon of coconut butter!

For the entire recipe:

• calories: 240, fat: 10.8g, saturated fat: 8.3g, cholesterol: 18.3mg, sodium: 196.5mg, carbohydrates: 11g, fiber: 5 g, NET CARBS: 6g, sugars 2.3g, protein 26g

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