Peanut Butter Protein Fudge

Peanut Butter Protein Fudge

August 14, 2016


  • 150g Natural Peanut Butter - Smooth
  • 2 scoops protein powder of choice – we used bulk nutrients cookies & cream wpc
  • 110ml “no added sugar” maple syrup
  • 1 tablespoon vanilla extract
  • 70g coconut oil - melted
  • 1 can chickpeas – drained and rinsed


  1. Melt the coconut oil in a sauce pan on low heat.
  2. Combine all ingredients in a food processor. Mix until smooth. This may take 5 or so minutes.
  3. Spoon the mixture into a silicon baking tray and put in the freezer for 1-2 hours. Carefully remove from the mould when completely set and store in an airtight container in the freezer.
    If you do not have a silicon baking tray, line a small rectangular tray with baking paper. Pour in the mixture and place in the freezer for an hour. Remove from the freezer and with a knife cut the fudge into smaller pieces. Place back in the freezer for another hour or until completely set. Break into the smaller pieces and store in an airtight container in the freezer.
Remove from freezer for a couple of minutes before eating. Enjoy!

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Size Chart

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Bootiful Boutique Sizing Chart

AUS USA UK Bust (cm) Waist (cm) Hip (cm)
XS 6 2 6 78.5 60.5 86
S 8 4 8 81 63 88.5
M 10 6 10 86 68 93.5
L 12 8 12 91 73 98.5
XL 14 10 14 96 78 103.5

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