Get creative this Easter and have a go at making this single serve Flower Pot Fudge, the perfect Easter gift of treat!
Recipe by Maria Devine (@mimismacros)
Fudge is notoriously difficult to make, but not with this recipe! Made with four delicious ingredients, this vegan fudge is just as smooth and creamy as traditional recipes, but with a healthier spin!
Two key ingredients you’ll need to make this vegan fudge are All-Natural Peanut Butter and Carrot Cake Vegan Protein Blend, which come together to provide an impressive 34g of protein. That makes it a heck of a lot better for you than a lot of traditional fudge recipes out there, as it’ll be supporting your fitness goals too.
You won’t be compromising on taste though. Every bite of this vegan fudge is perfectly chocolatey and rich, which is sure to satisfy your cravings this Easter.
Flower Pot Fudge Recipe
- 60 g dairy-free chocolate (for the flower pot)
- 40 g All-Natural Peanut Butter (smooth, for the fudge filling)
- 30 g Carrot Cake Vegan Protein Blend (for the fudge filling)
- 45 g pure maple syrup
Melt the dairy-free chocolate and pour into your desired mould.
Set in the freezer for 15 minutes or until firm.
Blend together the fudge ingredients and place inside the chocolate cup. Enjoy!