2 scoops vanilla or chocolate protein powder of choice (I used Sun Warrior and each scoop is 21g)
1 scoop coconut flour (ground oat flour would work well, too)
2 tbsp nut butter of choice (I used sunflower seed butter)
1 tbsp coconut oil
1 tsp xlyitol or sweetener of choice to taste
1–2 tbsp cocoa powder (I used 1, so these were just a touch of chocolate)
1 tsp vanilla extract
1/2 –1 tsp peppermint extract
pinch of sea salt
1 tbsp of maple syrup or a little more to help the mixture come together. This is going to be dependent on how creamy your nut butter is.
2 tbsp chocolate chips
1 tbsp almond milk
Combine all fudge ingredients in a large bowl.
Press the mixture into a small storage container and place in the fridge to harden for 15 minutes or so.
Make your frosting by melting 2 tablespoons chocolate chips and 1 tablespoon almond milk in a glass bowl. (You can use a double boiler if you’re fancy like that, but I used the microwave for 20 seconds.)
Top the fudge with the frosting and place back in the fridge to harden.