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1 cup protein powder
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1/4 cup sweetener of choice
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1/2 teaspoon salt
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1 cup peanut butter or nut butter
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1/2 cup almond milk
Directions:
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The estimated total time to make this recipe is 5-10 MInutes
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Line a baking sheet pan with parchment paper or a baking mat, (or foil sprayed with cooking spray).
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Melt the nut butter in a medium mixing bowl in the microwave for 30-60 seconds, or until just liquid and melted. Stir in the rest of the ingredients (everything except almond milk), until fudge comes together to form a fudge consistency. (If dough is dry, you may need to add the almond milk, but start with 1 tbs and add more 1 tbs at a time until fudge comes together. If fudge is crumbly, add 1-2 tbs more nut butter rather than more almond milk, this will all vary slightly based on the protein powder used).
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Form fudge on baking sheet lined with parchment paper, using hands, shaping into a 1/2 inch thick rectangle. Place baking pan in freezer for at least 4 hours, or overnight. Cut fudge into 20 even pieces with a sharp knife of pizza cutter.
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Store leftovers in fridge for up to 2 weeks, or freezer for up to 3 months.
Makes 20 squares
Up to 4 squares per serving
