Chocolate Chip Fudge
Anett Velsberg
INGREDIENTS
| Coconut flour | 1 cup |
| ISOPURE® Zero Carb Creamy Vanilla | 3 Scoops |
| Powdered stevia or erythritol | 1/3 cup |
| Smooth almond butter | 1/2 cup |
| Melted coconut oil | 2 tbsp |
| Pure vanilla extract | 1 tsp |
| Unsweetened milk of choice, more if needed | 2/3 cup |
| Mini sugar-free chocolate chips | 2 tbsp |
INSTRUCTIONS
Line a small square tin with parchment paper.
In a large mixing bowl, combine the coconut flour, protein powder, and powdered stevia and mix well. Add in the almond butter, coconut oil, and vanilla.
Add the milk little by little until you get a thick dough. Stir in the chocolate chips. Transfer the dough to the lined baking dish and press firmly in place. Top with optional chocolate chip. Refrigerate for at least 1 hour, then cut into 9 or 12 pieces. Best kept in the fridge.
This recipe makes 12 servings.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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