Servings: 24

INGREDIENTS:

1/2 Cup (112 grams) virgin coconut oil, softened
1 scoop of your favorite whey protein powder
1/2 C. (128 grams) salted natural creamy peanut butter
1/4 C. (20 grams) unsweetened cocoa powder
2 Tbsp. (42 grams) honey
1 Tsp. (5ml) vanilla extract
12 drops liquid Stevia

INSTRUCTIONS:

1. Fill a mini-muffin pan with 24 liners; set aside.
2. In a blender or food processor, blend all ingredients until smooth.
3. Pour 1 tablespoon of the mixture into each muffin liner.
4. Place the muffin pan in the refrigerator for 45-60 minutes or until the fudge firms up. Can be stored in the refrigerator for up to 1 week.
Enjoy deliciousness!