This fudge has got lots of yummy nuts for extra crunchy goodness. Enjoy!
- - 1/2 cup toasted nuts of your choice
- - 3/4 cup nut butter
- - 2 Tbsp rice malt syrup or raw honey
- - 1 scoop of protein powder (I LOVE Botanika Blends Vanilla Cake Batter Protein with this!)
- - 3 tbsp coconut oil
- - 1 tsp vanilla essence
- - Pinch of himalayan salt
Line a rectangular Tupperware container or small baking tin with baking paper.
Melt coconut oil and rice malt syrup in a saucepan on LOW HEAT (do not bring to the boil). Whisk until combined.
Add nut butter, vanilla essence, Himalayan salt and protein to mixture and whisk until combined. Momentarily remove the saucepan from the stove to ensure mixture does not overheat.
Pour mixture into container or baking tin. Sprinkle your toasted nuts on top of mixture allowing some to sink to the bottom of the container or baking tin.
Place in the freezer for an hour or until set. Once hard, remove from freezer and cut into squares. Store in the fridge.
This recipe was made in collaboration with @botanikablends - use code MADALIN15 for 15% off all Botanika Blends products!
Love Maddy xx