We’ve had so many requests for one of our keto fudge recipes so here it is - our Keto Peanut Butter Fudge! The fudge can be kept in the fridge for several weeks and freezes really well so you can keep a little stored away for a rainy day.
We use vanilla Clean Lean Protein in our fudge (you can still get some Clean Lean Protein from certain pharmacies, supermarkets and online during Alert Level 4) but you can sub it out for another vanilla protein if you don’t have any on hand.
Keto Peanut Butter Fudge
GF | DF | SF | RSF | Plant based
Makes 32 x 35gm pieces
- Food processor
- Standard slice tin
- 1 cup macadamia nuts (raw unsalted), soaked in water for min 2 hours
- 150g peanut butter (ideally smooth)
- 600g coconut butter
- 50ml coconut oil
- 60ml coconut cream
- 20ml vanilla essence
- 60g clean lean vanilla protein
- 2 Tbsp mesquite powder (optional)
- Pinch of extra salt (optional)
- Chopped toasted unsalted peanuts
- Cacao nibs (optional)
- Line standard slice tray with baking paper
- Blitz down the macadamia nuts in the food processor
- Add remaining wet ingredients and blitz until mix is smooth
- Add dry ingredients, blitz until fully combined
- Spread mix evenly in slice tin
- Top with toasted chopped peanuts and/or cacao nibs
- Set in fridge for min 1 hour
Per 35g slice
Net CHO: 3.5g | Fat: 20.8g | Pro: 4.6g | 229kcal
One of our go-to breakfasts (and one of our most requested recipes) is our chia breakfast pots!
Chia pots are a great way to start the day as they’re high in protein, omega threes, fibre, antioxidants, magnesium and calcium, helping you feel satiated and ready to take on the day. As an added bonus a batch of chia mix will last in the fridge for 3-5 days so you can make a batch at the start of the week and have breakfast sorted for days!
This is a beautiful chewy, nutty, chocolate cookie with the added benefits of tahini! Tahini is a paste made with toasted, ground sesame seeds. The tahini gives the cookie a rich nutty taste and is high in vitamins and minerals, antioxidants, anti-inflammatories and monounsaturated fatty acids (“good” fats).Read More