Peanut Butter and Jelly Protein Fudge

Serves 24

10 mins prep

5 mins cook

15 mins total

Peanut Butter and Jelly Protein fudge complete with a peanut butter fudge and strawberry jam layers! This healthy peanut butter jelly fudge has no marshmallow or sugar added, and is just like a pb & j sandwich!

2 servings

⅕ cup Peanut Butter 256g, recommendation below

½ Tbsp Peanut Butter Powder 36g

⅕ cup Vanilla Protein Powder Whey, 30g, 1 scoop

⅕ cup Coconut Flour 28g

Protein Jam:

⅕ cup Raspberries 124g, or other fruit

⅕ Tbsp Vanilla Protein Powder 6g

⅕ scoop Unflavored Collagen 10g

Stevia Sweetener 1-2 tsp sugar worth (Use your brand's Conversion Chart)

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Line a 9x9” pan with parchment paper (leave an overhang to lift out later).
In a medium bowl, combine the peanut butter, peanut butter powder, protein powder and coconut flour and mix until smooth.
Transfer mixture into prepared loaf pan, press down and use back of spoon to smoothen.

Jam:

Heat berries and water in a small saucepan over medium, stirring occasionally until fruit begins to break down and bubble, about 7-10 min.
Use a whisk or potato masher to mash to desired consistency.
Remove from heat, stir in protein powder, collagen and sweetener(to taste) and let cool (place in fridge).

Assemble:

Cut peanut butter layer into two halves.
Spread Jam on one half and smoothen with back of spoon.
Place pan in freezer for about 20 minutes to slightly harden.
Place clear half of PB layer (without jam) on jammed half and press down. (Use parchment paper on top and press with back of spoon to seal layers).
Slice into 24 pieces.