I have always been a peanut butter girl. I can remember eating peanut butter sandwiches on fancy dishes at our family's favourite Chinese restaurant because I was a picky eater and the restaurant owner couldn't stand to see cute curly haired mini-Kristy eating out of glad wrap whilst everyone else had their dinner.
I can remember trying my first peanut butter cookie in Disneyland on vacation and falling in love. I can remember anxiously awaiting our trips back to the US for Reese's Pieces, my favourite US candy at the time and I can remember the first batch of peanut butter I ever made myself.
I'm someone who will try anything with peanut butter - as long as it's gluten free (of course!) and someone who eats everything with peanut butter. Apples, carrots, rice paper rolls, asian noodle salads, oatmeal, breakfast bakes, cheesecakes - you name it.
So naturally, when I was deciding what treat I was going to make myself this week as I get ready to have my iron infusion today, I knew something peanut buttery was bound to perk me up!
This Chocolate Peanut Butter Protein Fudge Recipe is super simple and so easy to make. It's full of healthy fats and all sorts of delicious and we keep a batch in the freezer at all times for a healthy sweet treat!
It's not fancy, it's not pretty, but it sure is delicious!
So let me share the recipe with you! >>
Healthy Chocolate Peanut Butter Protein Fudge Recipe
makes about 18-24 mini cups, depending on size
gluten free, high protein, low carb, clean eating friendly, diabetic option, grain free
1/2 cup (100g) coconut oil*
1/2 cup (120g) peanut butter*
1/2 cup (50g) unflavoured whey protein **see notes for other options
1/4 cup (20g) unsweetened cocoa powder
2-3 tbsp maple syrup, depending on tastes ***see notes for other options
2 tsp vanilla extract
Pinch of salt
- Line a mini muffin tin with paper liners or get out a silicone mini muffin tin and set aside.
- Melt your peanut butter and coconut oil either in the microwave on med-low, or on the stove double boiler style (simply place a heatproof bowl over the top of a saucepan over a medium-low heat, filled with ~1" of water. Ensure the bowl doesn't touch the water and keep stirring until all is melted).
- Mix in all of your other ingredients until incorporated. If needed, add a tiny splash of milk or water to mix everything together.
- Divide your fudge mixture amongst your muffin tins, compacting the fudge down with your spoon or fingertips and smoothing out the tops.
- Chill in the freezer until firm and enjoy! You can also keep these in the fridge, however, we prefer the texture when kept in the freezer.
- Your protein peanut butter cups will last for a week in the fridge or quite a few months if stored in the freezer in an airtight ziplock bag.
- *The other day I ran out of coconut oil and used 1 cup of peanut butter instead and it worked perfectly, however, you'll get a softer texture. If you'd prefer to try it this way, go right ahead!
- **Whey protein is what I recommend for this recipe as it will give you the best taste and texture, however, you can experiment with your favourite protein powder. I'd suggest using unflavoured whey (our fave!) so you can sweeten to your taste, or use a flavour that will compliment your peanut butter cups like chocolate or vanilla.
We have substituted Peanut Flour in place of whey protein and it worked well, however, we preferred the taste and texture of the whey version.
- ***Instead of maple syrup you can use an equal amount of honey, agave or rice syrup. For a diabetic version, you may replace the maple syrup with liquid stevia (to taste), however, you'll need to add 1-2 tbsp of milk or water to get the right texture.
But tell me, are you a fellow peanut butter lover?
And what are your plans for this week?
I have no plans for this week as I'm not sure how I'll be feeling after my iron infusion this afternoon! Here's hoping it's fabulous and I'm back to my usual self ASAP!