Salted Caramel Protein Fudge Cups
Creamy, dreamy, deliciously indulgent, protein-rich fudge cups made with no refined flours or sugars using just a handful of real food ingredients that I bet you have on hand already. Quick to make and can be ready to devour in just a matter of minutes! And, and, they also happen to be seriously good for you!
Servings 12
Ingredients
- 1 cup full fat coconut cream (or milk) from a can
- 1/2 cup almond flour
- 1/2 cup peanut (or any other nut or seed) butter
- 1/4 cup coconut oil
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 3/4 cup chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons coconut milk
Optional Toppings
- 1/2 cup peanuts, roasted, salted, crushed
- Flaky salt
Instructions
- Line a 12-hole muffin pan with parchment paper liners or use a silicon muffin pan. Add coconut cream, coconut oil and nut butter to a small saucepan over a low heat until it melts, whisking continuously. Remove from the heat and mix in the almond flour, protein powder and vanilla extract. You will have the consistency of a very soft dough.Scoop out evenly into the 12 muffin liners and spread evenly with the back of a spoon.
Chocolate Ganache Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, add coconut cream and stir until well combined. Top the fudge with the ganache and refrigerate for 2-3 hours until firm and set. If desired, sprinkle with the crushed, salted peanuts or flaky sea salt. Store in the fridge for up to 1 week or freezer for up to 3 months.