Choc Peanut Butter Fudge
Ingredients
- 1 1/2 cup Peanut Butter
- 1/2 cup Coconut Oil
- 1/3 cup Rice Malt Syrup
- 1/3 cup Cacao Powder
- 1/4 cup Protein Powder (@macr0mike)
For the Topping
- 75g Vegan Caramel Chocolate
- 25g Vegan Dark Chocolate
Preparation
Add peanut butter, coconut oil, and rice malt syrup to a bowl and microwave for 45 seconds.
Stir in cacao and protein powder. Pour the mixture into a lined baking tray and refrigerate to set.
Make the topping by melting caramel and dark chocolate in two separate bowls.
Pour the caramel chocolate over the set fudge. Drizzle the dark chocolate on top and marble it with a skewer.
Put the tray back in the fridge to allow the topping to set before slicing.
Store the fudge in the fridge for up to a week. It can also be frozen and softened before eating.