Creamy Coconut Chocolate Protein Fudge

Picture this: Soft, peanut buttery fudge bars packed with vanilla protein and a hint of maple sweetness, topped with rich chocolate ganache. A decadent treat that’s nourishing. 🍫🥜✨

 

70g ground oats

1 scoop My New Tum's Whey Protein

260g peanut butter

4 tbsp. maple syrup

1 tbsp. unsweetened almond milk

240ml full fat coconut milk (refrigerated)

220g chocolate chips

Line a 20x20cm baking tin with baking paper.

Pop the oats and whey protein in a large mixing bowl. In a separate bowl, whisk the peanut butter and maple syrup together until combined. Pour into the dry ingredients and mix well. If the batter is still crumbly, add some milk to form a thicker batter. 

Pour the batter into the backing dish, press into the tin and then pop in the fridge for 20 minutes. 

In the meantime, make the frosting by scooping out the thick coconut cream from the can of coconut milk and adding to a bowl. Pop the bowl in the microwave to heat for 1 minute, then pour over the coconut chips and let sit for 2-3 minutes. 

After 2-3 minutes, whisk the chocolate chips and coconut cream, and set aside to cool completely. Once cool, spread it over the fudge mixture in the tin then return the tin to the fridge for 40 minutes. 

Once set, remove from the fridge, cut into bars and store in an airtight container for schnacking. 

Enjoy!