Boot Camp Babes

Fantastic Food Friday

Because every girl deserves a little chocolate in her day...  and because I was completely sold after seeing this recipe for healthy Triple-Decker Chocolate Peanut Butter Fudge.  Click through for more fantastic healthy dessert recipes.

Triple-Decker Chocolate Peanut Butter Fudge:  

[no bake, high fiber/protein, GF, vegan]
(makes sixteen 2" squares)


Chocolate Oat Fudge Layer:
  160g (1/2 cup + 2 tbs) Coconut Butter, melted (you can make this at home)
  1/4 cup Light Coconut Milk, canned
  42g (2 tbs) Agave Nectar
  1 tsp Vanilla Extract
  1/8 tsp Salt
  32g (1 scoop) Vanilla Protein Powder
  30g (6 tbs) Regular Cocoa Powder (unsweetened)
  96g (1 cup) Rolled Oats (old fashioned, gluten free if you like)


PB Fudge Layer:
  64g (2 scoops) Vanilla Protein Powder
  84g (1/4 cup) Agave Nectar

  64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)

Chocolate-PB Fudge Layer:
  64g (2 scoops) Chocolate Protein Powder
  15g (3 tbs) Regular Cocoa Powder (unsweetened)
  105g (1/4 cup + 1 tbs) Agave Nectar
  64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)

Directions:
1.  Line an 8" brownie pan with parchment paper both ways and set aside (I used tin foil because I ran out of parchment, but parchment would be better)

2.  For the Chocolate Oat Fudge Layer- in a large bowl, whisk together the melted coconut butter, coconut milk, agave, vanilla and salt.  Whisk in the protein powder, then whisk in the cocoa powder.  Fold in the oats.  Flatten mixture into the brownie pan and freeze while you make the next layer (freeze for at least 30 minutes, or until completely firm).

3.  For the PB Fudge Layer-  in a medium bowl, add the protein powder and top with the agave and peanut butter.  Stir together until all powder has been absorbed (it should not be too dry/crumbly, it should be moist enough to roll into a ball).  Scoop this into the brownie pan, spread to the edges of the pan and flatten (use a pastry roller if you have one, otherwise, put your hand in a sandwich bag and spread it manually).  Refrigerate while you make the next layer.

4.  For the Chocolate-PB Fudge Layer-  In a medium bowl, add the protein powder and cocoa powder and mix.  Top with the agave and peanut butter.  Stir until all powder has been absorbed (it should be a little more moist than the PB layer, but not by too much).  Scoop this into the brownie pan, spread to the edges and flatten (again with the pastry roller or sandwich bag).  Freeze for 30 minutes, then slice.  Serve chilled.
Pin It