High Protein Chocolate and Peanut Butter Fudge

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

To make the peanut butter layer:

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