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Gluten Free & KETO Chunky Peanut Butter Fudge Squares
About This Recipe
These healthy peanut butter protein fudge bars have no added sugar and are loaded with healthy fats, protein and INVIGOR8 nutrition. Keep them on hand in the freezer for a convenient and filling snack or healthy dessert.
Instructions
- Line a mini loaf pan with parchment paper. If you don’t have a mini loaf pan, line a standard muffin pan with six muffin cups.
- In a medium bowl, whisk together the peanut butter, coconut oil, coconut flour, INVIGOR8 powder, vanilla and salt until smooth. Transfer the mixture to the prepared mini loaf pan. If using a muffin pan, divide the mixture between the six muffin cups. Top with peanuts and freeze-dried strawberries.
- Place in the freezer for at least 30 minutes or until solid. If using mini loaf pan, remove from the pan and cut into eight small squares. Store in an airtight container in the freezer.
Ingredients
(Makes 8 small squares)
½ cup natural peanut butter
¼ cup coconut oil, melted
2 tbsp coconut flour
1 scoop French Vanilla INVIGOR8 Superfood Shake powder
1 tsp vanilla extract
Pinch of salt
2 tbsp roasted peanuts
2 tbsp freeze-dried strawberries (optional)
Featured Ingredient
INVIGOR8 French Vanilla Superfood Shake
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Gluten Free & KETO Chunky Peanut Butter Fudge Squares
About This Recipe
These healthy peanut butter protein fudge bars have no added sugar and are loaded with healthy fats, protein and INVIGOR8 nutrition. Keep them on hand in the freezer for a convenient and filling snack or healthy dessert.
Ingredients
(Makes 8 small squares)
½ cup natural peanut butter
¼ cup coconut oil, melted
2 tbsp coconut flour
1 scoop French Vanilla INVIGOR8 Superfood Shake powder
1 tsp vanilla extract
Pinch of salt
2 tbsp roasted peanuts
2 tbsp freeze-dried strawberries (optional)
Instructions
- Line a mini loaf pan with parchment paper. If you don’t have a mini loaf pan, line a standard muffin pan with six muffin cups.
- In a medium bowl, whisk together the peanut butter, coconut oil, coconut flour, INVIGOR8 powder, vanilla and salt until smooth. Transfer the mixture to the prepared mini loaf pan. If using a muffin pan, divide the mixture between the six muffin cups. Top with peanuts and freeze-dried strawberries.
- Place in the freezer for at least 30 minutes or until solid. If using mini loaf pan, remove from the pan and cut into eight small squares. Store in an airtight container in the freezer.
Featured Ingredient
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Gluten Free & KETO Chocolate Protein Bark
This sugar-free chocolate bark is ready in 20 minutes, packed with nutrients, and features our Triple Chocolate Brownie flavor for a rich, decadent treat.