High Protein Chocolate and Peanut Butter Fudge Recipe

For the chocolate layer:

• 1/2 scoop (15g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Chocolate
• 1 teaspoon of zero/low calorie sweetener
• 100g coconut oil
• 70g dark chocolate
• 50g almond butter
• 20g cocoa

For the peanut butter layer:

• 70g coconut oil
• 50g peanut butter
• 1 teaspoon cinnamon
• 1/2 tablespoon maple syrup

To make the chocolate layer:

1. Step 1: Melt the coconut oil in a bowl.
2. Step 2: Add all chocolate layer ingredients and mix well. Set aside.

To make the peanut butter layer:

1. Step 1: Melt the coconut oil in a bowl.
2. Step 2: Add all peanut butter layer ingredients and mix well. Set aside.
3. Step 3: In 6 silicon cupcake cases, use half the chocolate mixture and place them in the fridge to set for 15-20 minutes.
4. Step 4: Add the peanut mixture on top of the set chocolate base and allow to set in the fridge again.
5. Step 5: Top with the remaining chocolate mix and allow to set.
6. Step 6: Garnish with chopped peanuts to serve.
7. Step 7: Best stored in the fridge.