Peanut Butter Cookie Fudge

Peanut Butter Cookie Fudge

This is officially the most amazingly delicious recipe EVER! Guaranteed to give you a bellygasm.

protein fudge

Anyone can make this recipe, even if you are bereft of culinary knowledge. It's EASY!

  • Ready to eat in 10 minutes
  • 3-ingredients
  • NO BAKE
  • Low carb, virtually sugar-free (diabetes-friendly)
  • High in protein

Recipe:

Protein fudge

Place the following into a blender (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 scoop BSN Syntha-6 Peanut Butter Cookie Whey
  • If necessary, add 1 to 2 TBSP unsweetened almond milk (or water). You want it to be thick, so don't add too much liquid. If you can avoid adding liquid, even better!

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 ... or you can eat it as frosting!

To make fudge, place the dish into the fridge for a few hours (or into the freezer for 5 to 20 minutes if you are impatient like I am!)

Cut the fudge into small cubes and serve. Store these in the fridge! A single serving represents half of the recipe.


Nutritional Information:

For 1/2 of the recipe, the nutritional info (including  the almond milk) is as follows:

  • calories: 196, fat: 12.2 g, saturated fat: 8.8g, cholesterol: 37.5 mg, sodium: 103.8mg, carbohydrates: 11.6g, fiber: 5.6 g, NET carbs: 6g, sugars: 2g, protein 12.1g

I eat 1/2 of this recipe and place the other half in the fridge for another day. It stores quite nicely in the fridge for up to 4 days.


Outsmart Dieting

If you want to learn how you can manipulate your tendency to overeat in a way that does not sabotage your fat loss ...  so you can finally put an end to yo-yo dieting, look consistently awesome and satisfy your daily sweet tooth cravings ... then check out my Fat Loss Fast System.  I explain exactly how I approach my diet so that I can eat my favourite foods without getting fat (or feeling even an ounce of guilt)!

sara

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Welcome! If you want to learn how to MOVE and EAT BETTER, you've come to the right place! I'm Dr. Sara Solomon. I'm a certified StrongFit coach and an intermittent fasting expert. I have degrees in dentistry (DMD) and physiotherapy (BSc PT), and I'm also a Pilates Mat Level 1 Instructor, CrossFit Level 1 Trainer, ACE personal trainer, NASM fitness nutrition specialist, a Mad Dogg Spinning Instructor, and a certified level 2 Buddy Lee Jump Rope Trainer and Ambassador. I'm a Bodybuilding.com and BSN Supplements sponsored athlete. My passion is helping people overcome restrictive diets and muscle imbalances so they can FEEL their very best!

6 Comments

  1. would coconut oil work the same?

    Reply
    • using C.O yields fudge that is not as firm, but it will still be delicious – it will just have to be eaten right after taking it out of the freezer as it will melt.

      Reply
  2. Thanks for sharing! I tried this..(well so far 3 times) YUM! I love fudge and I love coconut. Perfect for my tastebuds.

    Reply
    • April! hehehe — same here 🙂 I think it’s my best recipe ever! Thanks for writing to me – you made my day! Feel free to send me a photo of your version 🙂

      Reply
  3. OMG! OMG! OMG! Tastes amazing! It tastes just like frosting. If you can wait for it to freeze, It has the perfect consistency for fuge. Your so good at this.

    Reply
  4. Sara, you are good and bad for me, all at the same time! XO

    Reply

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