Ingredients:

  • 1 cup creamy natural peanut butter
  • 0.75 cup vanilla or peanut butter protein powder
  • 0.25 cup coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 0.25 cup sugar-free dark chocolate chips
  • 1 tbsp peanut butter for chocolate swirl

Instructions:

  1. In a large glass mixing bowl, combine the creamy peanut butter, melted coconut oil, maple syrup, and vanilla extract. Whisk with a silicone spatula until the mixture is glossy and completely uniform.
  2. Sift the protein powder into the wet mixture to prevent clumping. Gently fold the powder into the base until a thick, dough-like paste forms and no white streaks remain.
  3. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as a sling.
  4. Transfer the fudge mixture into the prepared pan. Use the back of a spoon or an additional piece of parchment paper to press the mixture into an even, flat layer.
  5. Optional: Melt the chocolate chips with 1 tablespoon of peanut butter and swirl over the top of the fudge.
  6. Place the pan in the refrigerator for at least 2 hours until the coconut oil has fully set and the fudge is firm to the touch. Slice into 16 squares.