This super-indulgent fudge couldn’t be simpler to make.
Using just 2 ingredients — yep, 2 — in no time at all you’ll have a deliciously rich and moreish snack at your fingertips.
Our kitchen favourite, Niall Kirkland, has come up with this irresistible fudge recipe using only our smooth All-Natural Peanut Butter and chocolate hazelnut Protein Spread. Genius.
They’re the perfect pick-me-up to tackle that mid-afternoon slump at your desk or to kick those sweet-tooth cravings that always begin right after you’ve had dinner in the evening.
Just make up a batch and keep them in the fridge for whenever you need a bite-sized treat.
Makes 16 squares
Ingredients
Method
- Place a heatproof dish over a saucepan of boiling water and add your peanut butter to the dish. Stir constantly until melted.
- Then, add your chocolate-hazelnut Protein Spread and continue stirring constantly until all melted and completely combined.
- Transfer your mixture to a small lined container or baking dish and freeze for 2 hours or until completely set.
- Slice up into 16 squares and decorate with a little more melted peanut butter. Enjoy!
Try these high-protein treats next:
10 Quick Post-Workout Snacks To Fuel Your Muscles
Prevent hunger-fuelled rampages with these on-the-go snacks.
2-Ingredient Banana Ice Cream 2 Ways
The low-fat ice cream alternative to hit the spot.
Nutritional info per serving:
| Calories | 132 |
|---|---|
| Total Fat | 10g |
| Total Carbohydrates | 4g |
| Protein | 4g |
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
