Print

Peanut Butter Breakfast Fudge

  • Author: Tracy Iseminger
  • Prep Time: 10
  • Total Time: 30
  • Yield: 36 1x

Description

A healthier protein-packed breakfast fudge to grab and go!


Scale

Ingredients

  • 1/2 Cup Coconut Oil
  • 1/2 Cup Honey
  • 1/2 Cup Cocoa Powder
  • 1/3 Cup Shredded Coconut
  • 1/2 Cup Quick Cooking Oats
  • 1/2 Cup Peanut Butter

Instructions

  1. Place coconut oil in large bowl and microwave approximately 40 seconds or until oil is in liquid form.
  2. Whisk in gently the honey, cocoa powder and shredded coconut until smooth.
  3. Stir in quick cooking oats.
  4. Spoon into mini muffin tin.
  5. Add a dollop (approximately 1/2 tsp) onto each fudge bite and press down into center.
  6. Place muffin tin in freezer for 20 minutes or until fudge is set.
  7. Remove from tin and serve.
  8. Store leftovers in freezer to grab and go!


Nutrition

  • Serving Size: 18
  • Calories: 144
  • Sugar: 9
  • Sodium: 40
  • Fat: 11
  • Saturated Fat: 6
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 13
  • Protein: 3
  • Cholesterol: 0