Cookie Dough Easter Egg Fudge

INGREDIENTS:

• 70g vanilla pea protein powder or almond meal

• 50g smooth peanut butter

• 80-100ml milk of choice, add as necessary to bind

• 1-2 Vanilla Cookie Dough Choc Chip Better Being Bars, cut into chunks

• 40g Easter eggs, chopped

METHOD:

To a large bowl, add all ingredients and stir to combine, adding milk as needed to bind into a dough.

1. Mould the mixture with your hands till it forms a cookie dough consistency.

2. Press into a lined loaf tin and place in the freezer to set for at least 5-6 hours.

3. Once firm, cut into 5 pieces.

4. Serve immediately, or keep refrigerated for up to 7 days.

Serves: 6

Per serve: 122 calories, 7g fat, 5g carbs, 9g protein