Triple-decker chocolate peanut butter fudge

Ingredients

Chocolate oat fudge layer

• 80 g Greek yoghurt
• 80 g melted coconut oil
• 60 ml (¼ cup) coconut milk
• 40 g honey
• 1 tsp vanilla extract
• 30 g musashi vanilla whey protein powder
• 30 g unsweetened cocoa
• 100 g rolled oats

Peanut butter fudge layer

• 60 g vanilla whey protein powder
• 60 g honey
• 80 g natural peanut butter

Chocolate peanut butter fudge layer

• 65 g musashi chocolate whey protein powder
• 15 g unsweetened cocoa
• 80 g honey
• 80 g natural peanut butter

Chilling/freezing time: 1 hour

Instructions

1. Line a 20 cm square cake tin with baking paper.
2. For the chocolate oat fudge layer, in a large bowl, whisk together the yoghurt, coconut oil, coconut milk, honey and vanilla. Whisk in the protein powder, then whisk in the cocoa powder and fold in the oats. Press the mixture into the lined pan and freeze for at least 30 minutes or until completely firm.
3. For the peanut butter fudge layer, place all the ingredients in a bowl and stir until well combined and all the powder has been absorbed (it should not be too dry or crumbly and it should be moist enough to roll into a ball). Spread the mixture over the first layer, making sure you go right to the edges of the pan and flatten, using a pastry roller if you have one. Place in the freezer while you make the next layer.
4. For the chocolate peanut butter fudge layer, place the protein powder and cocoa in a bowl and stir to combine. Add the honey and peanut butter and stir until all the powder has been absorbed. Spread over the top of the previous layer, making sure you go right to the edges again.
5. Freeze for 30 minutes, then slice. Serve chilled.

Photography by Adam Liaw.

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