Peanut Butter Protein Fudge

This recipe makes 18 Squares.

You will need:

40g Organic Tiana Coconut Flour

4 Scoops Sci-Mx Vanilla Whey

65g Smooth Peanut Butter (Wholefoods Natural)

115ml Unsweetened Almond Milk

20g Coconpure Oil (my protein)

20ml Rowse Light & Mild Honey

4tsp Stevia

1.  Mix in a large bowl

2.  Line loaf tin with grease proof paper

3.  Spoon mixture into tin and spread

4. Set in freeze (cover with foil) for 45-60min

5. Remove from freezer & cut into 18 squares

Macros per Square

66kcals

3.7g Fat

2.3g Carbs

5.1g Protein