Maple Walnut Protein Fudge

Ingredients

• 160 gnatural almond butter
• 3scoops whey protein powder, vanilla
• 4 tbsppure maple syrup
• 3 tbspcoconut flour
• 50 gwalnuts, chopped
• 1 tspvanilla extract
• ¼ tspsalt

Method

1. Line a 20 cm (8 inch) square tin with parchment, leaving overhang on two sides.

2. Stir the almond butter, maple syrup and vanilla in a bowl until smooth. Warm for 15 seconds in the microwave if stiff.

3. Add the protein powder, coconut flour and salt and stir, then knead with your hands until it forms a smooth dough. Add 1 tsp of water if crumbly.

4. Fold in the chopped walnuts and press the mixture firmly and evenly into the tin.

5. Chill for at least 1 hour, then lift out and cut into 16 squares. Keep in the fridge for 1 week or freeze for 3 months.

Storing and reheating

Keeps 2 weeks in the fridge.