Desserts

Peanut Butter Vanilla Freezer Fudge

2 comments

August 18, 2017 | Lex Daddio

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Probably honestly one of the best desserts I’ve made in awhile! Adapted from Minimalist Baker, cause her recipes are UNREAL!

Ingredients:

-1 cup shredded coconut

-1/2 cup crunchy peanut butter

-1/2 cup vanilla bean ghee (or can do regular ghee & add 2 tsp vanilla extract)

-2 scoops collagen peptides

-3 tbsp maple syrup

-pinch of sea salt (only if not already in your peanut butter)

-toppings (optional)-ย hemp seeds, shredded coconut & cacao nibs

Directions:

In your food processor, add in shredded coconut and pulse until it breaks down (doesn’t have to turn into coconut butter consistency,ย I liked it a little chunky so it added a crunch). Add in the peanut butter, melted ghee, and maple syrup. Combine and thenย add in the collagen peptides and make sure everything is incorporated. Pour the batter into aย silicone baking mold (I used this one) or pour into a smallย tray (to cut into squares later). Place in the freezer for at least 15-20 min and then store in the fridge to eat. Or freezer, but make sure to thaw for a couple minutes first. ENJOY! Made about 11 in my silicone mold.

 

2 Comments

  1. These look amazing. Could you substitute protein powder in place of collagen peptides? Thank you!

     

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