Healthy Triple-Decker Chocolate Peanut Butter Fudge

Healthy Triple-Decker Chocolate Peanut Butter Fudge might be just the hor d'oeuvre you are searching for. This recipe serves 16. One portion of this dish contains approximately 7g of protein, 8g of fat, and a total of 141 calories. For 58 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have chocolate protein powder, cocoa powder, coconut butter, and a few other ingredients on hand, you can make it. 1120 people were impressed by this recipe. It is brought to you by Desserts with Benefits. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 69%, this dish is pretty good. Similar recipes include 5 Ingredient Triple Decker Chocolate Peanut Butter Bars, Triple Decker Peanut Butter Brownies, and Triple Decker Peanut Butter Squares.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

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)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).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.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.

 

Step by step:

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)In a large bowl, whisk together the melted coconut butter, coconut milk, agave, vanilla and salt.

2. 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).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.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.

3. Serve chilled.

Nutrition Information:

covered percent of daily need