No-Bake Easter Fudge Bars
Makes: 8 servesCalories: 248Difficulty Level: EasyPreparation time: 10 minutesCook time: 0 minutesTotal time: 10 minutes
Ingredients
- 80g Bulk Nutrients WPC in Chocolate
- 130g plain flour
- 20g cocoa
- 50g coconut oil
- 50g Biscoff
- 70ml sugar-free maple syrup
- 50ml unsweetened almond milk
- 10ml vanilla essence
- 80g speckled Easter eggs, chopped
Instructions
- Step 1: Heat-treat the flour by microwaving for 1-2mins (flour should not be consumed raw).
- Step 2: Once cooled, sift together the flour, cocoa and protein powder and mix well in a large bowl.
- Step 3: Melt together the coconut oil and Biscoff in a medium bowl, then add the syrup, almond milk and vanilla.
- Step 4: Mix until well-combined, then add to the dry ingredients in the large bowl. Mix with a spoon, then knead with your hands to form a dough.
- Step 5: Press the dough evenly into a square cake lined with baking paper or foil. Sprinkle the chopped Easter eggs on top, then freeze for about 30 mins until set. Cut into 8 bars. Can be stored in the fridge or freezer.
Nutrition
| NO-BAKE EASTER FUDGE BARS NUTRITION PANEL | ||
|---|---|---|
| Average Quantity Per Serving | ||
| Energy (kJ) | 1,037 | |
| Protein (g) | 10.7 | |
| Fat (g) | 12.1 | |
| Carbohydrates (g) | 23.9 | |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
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