Recipes.

Supercharged Peanut Butter Fudge

By Meg Yonson


Keys2words: Supercharged Peanut Butter Fudge
  • 15 servings
  • Prep - 10 mins
    Cooking - 10 mins
  • Total - 20 mins
Keys2words: Supercharged Peanut Butter Fudge

We supercharged one of the most popular recipes on Keys2words website - the Salted Peanut Butter Fudge with our . Our head of marketing, Jorge, loves this recipe and says: “I like protein, it’s that simple. Throw together our Gut Lovin’ Gelatin (88 per cent protein, by the way) with my peanut butter obsession and the result is an energy packed, super delicious (all day, everyday!) snack that packs a supercharged protein punch.”  

Servings: 15
Preparation: 10 mins
Cooking: 10 mins

Ingredients

  • 3 1/2 tablespoons Gut Lovin' Gelatin Powder.
  • 1 cup almond milk.
  • 1 cup peanut butter, smooth, unsalted.
  • 2 tablespoons rice malt syrup.
  • 1 pinch sea salt.

Directions

1. Dissolve the gelatin in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.

2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.

3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.

Store in the fridge in an airtight container for up to a week.


Note

Ensure your peanut butter is 100 per cent peanuts with no added sugar. If you’re on the Keys2words.info (or just looking to remove all sweeteners) feel free to omit the rice malt syrup from this recipe – we’ve found it doesn’t really need it.

We supercharged one of the most popular recipes on Keys2words website - the Salted Peanut Butter Fudge with our . Our head of marketing, Jorge, loves this recipe and says: “I like protein, it’s that simple. Throw together our Gut Lovin’ Gelatin (88 per cent protein, by the way) with my peanut butter obsession and the result is an energy packed, super delicious (all day, everyday!) snack that packs a supercharged protein punch.”

Ingredients

  • 3 1/2 tablespoons Gut Lovin' Gelatin Powder.
  • 1 cup almond milk.
  • 1 cup peanut butter, smooth, unsalted.
  • 2 tablespoons rice malt syrup.
  • 1 pinch sea salt.

Directions

1. Dissolve the gelatin in 1⁄3 cup of cold water and let it sit for 5 minutes until it has become gel-like.

2. Heat the almond milk, peanut butter, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.

3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.

Store in the fridge in an airtight container for up to a week.

Note

Ensure your peanut butter is 100 per cent peanuts with no added sugar. If you’re on the Keys2words.info (or just looking to remove all sweeteners) feel free to omit the rice malt syrup from this recipe – we’ve found it doesn’t really need it.

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