Cookie Dough Fudge

• Condiments

  • 1 tsp Blackstrap molasses
  • 1/2 cup Nut butter

• Baking & Spices

  • 2 tbsp Oat fiber
  • 1 tbsp Pyure stevia sweetener
  • 1/4 tsp Sea salt
  • 6 tbsp Sugar-free or dark chocolate chips
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Other

  • 1/2 cup Whey protein powder or collagen hydrolysate

Found on margeauxvittoria.com

Description

Ingredients

• 1/2 cup (4 ounces) nut butter of choice
• 1/2 cup (4 ounces) coconut oil
• 1/2 cup whey protein powder or collagen hydrolysate
• 1 teaspoon vanilla extract
• 1 tablespoon Pyure stevia sweetener (or other sweetener equivalent to 2 tablespoons of sugar - if you like things super sweet you may want to increase this amount)
• 1/4 teaspoon sea salt
• 1 teaspoon blackstrap molasses
• 6 tablespoons sugar-free or dark chocolate chips
• 2 tablespoons oat fiber (optional - adds fiber and volume)

Directions

• Combine nut butter and coconut oil in a glass measuring cup and microwave for 20 seconds, or until ingredients are liquid enough to stir together.
• Add all remaining ingredients except chocolate chips and refrigerate mixture until it returns to room temperature.
• In the meantime, line an 8 x 8 baking pan with plastic wrap.
• Once mixture is cooled, stir in all but 2 tablespoons of chocolate chips and pour into prepared pan. Sprinkle remaining chocolate chips overtop and freeze fudge until set (this will only take a few minutes).
• Remove from pan, cut into squares, and store in refrigerator or freezer.

Nutrition