No-Bake Belgian White Chocolate Peanut Butter Protein Fudge Bars

Ingredients

• 1 cup (250g) Belgian White Chocolate Peanut Butter
• ½ cup (50g) Vanilla or Unflavored Whey/Casein Protein Isolate
• ¼ cup (30g) Coconut flour (helps create a sturdy, fudgy texture)
• ¼ cup (60ml) Unsweetened almond milk (add tablespoon by tablespoon)
• A pinch of flaky sea salt (to balance the sweetness)
• Optional top layer: 20g sugar-free dark or white chocolate chips for a light drizzle

The Method

1.Mix the dry foundation:2 min.

In a medium mixing bowl, whisk together the protein powder and coconut flour until completely free of lumps.

2.Incorporate the star ingredient:3 min.

Add the Belgian white chocolate peanut butter to the bowl. Stir with a spatula until a thick, crumbly dough begins to form.

3.Hydrate to a fudge texture:2 min.

Add the almond milk one tablespoon at a time, mixing well between each. Stop adding moisture once the dough holds together like a solid, pliable mass of smooth fudge.

4.Press and chill:3 min (+30 min rest).

Line a small loaf pan or container with parchment paper. Press the mixture firmly into the bottom in an even layer. Sprinkle the flaky sea salt on top (and optional chocolate drizzle). Place it in the freezer for 30 minutes to set before slicing into 8 equal bars.

Pro Tip: Keep these stored in the fridge or freezer. Because of the pure nut butter base, they stay perfectly fudgy when chilled and won't get rock-hard.