One bite of this Sugar Cookie Protein Fudge and you'll know exactly why it's called that. It tastes like chilled sugar cookie dough and has the most amazing fudge-y texture!
NOTES: We used cashew butter, but you can use macadamia butter, or any other neutral nut or seed butter. You can also use sugar free white chocolate chips to lower the sugar even more.
Sugar Cookie Protein Fudge
Makes 16 servings
Ingredients:
1 cup cashew butter
1/4 cup sugar free pancake syrup
2-3 tbsp. unsweetened almond milk (or milk of choice)
1/2 tsp. pure vanilla extract
2 scoops (70g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
1/4 tsp. salt (optional)
3 tbsp. white chocolate chips
2 tbsp. sprinkles
Directions:
Melt cashew butter, syrup milk, and vanilla.
Remove from heat and add protein powder, and salt.
Mix until well combined.
Once cooled slightly, fold in white chocolate chips and sprinkles.
Spread over the bottom of a 8x8” dish lined with parchment or cling wrap.
Place in freezer for 2 hours.
Cut into 16 pieces and enjoy! Leftover pieces are best kept in the fridge in an airtight container.
Calories (per piece, including optionals): 118kcal, Fat: 7.2g, Sat fat: 1.9g, Carbs: 7g, Fiber: 0g, Sugar: 3g, Protein: 6g, Sodium: 57mg
