Protein
73.5G
Calories
532
P:E Ratio
1.8
Prep
15 min
Cook
60 min (freeze fudge)
Yield
1
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
To make the
To make the Chocolate Fudge, mix the sugar free syrup, chocolate dairy-free, soy-free protein powder, stevia, cocoa powder, and guar gum in a bowl. When all ingredients are thoroughly mixed, place the bowl in the freezer for 1 hour.
Next make the
Next, make the sunflower seed butter cream. Place the certified gluten-free pretzels in a plastic bag, crush them thoroughly, and set aside. Then, in a bowl, mix the crushed certified gluten-free pretzels with the remaining dry ingredients (salt, stevia, guar gum, sunflower seed butter powder, and sunflower seed butter dairy-free, soy-free protein powder).
Add the water
Add the water, ice and sunflower seed butter ice cream mixture to a blender. Blend on high for 1 minute. After 1 minute, scrape down the sides/edges if needed. Blend again for 1 minute and 30 seconds on High. After blending, the consistency should be a thick cream.
Scoop out the
Scoop out the sunflower seed butter ice cream mixture into a container of your choice and place it inside the freezer for 10 minutes. After 10 minutes, take your sunflower seed butter ice cream mixture out of the freezer along with the chocolate fudge.
Cut your Chocolate
Cut your Chocolate Fudge into small pieces and (optionally) dip them into more crushed certified gluten-free pretzels for that extra crunch. Garnish the chocolate fudge chunks on top of your sunflower seed butter ice cream. Optionally, you may add whole certified gluten-free pretzels and Walden Farms Calorie Free Syrup for extra taste. Enjoy!
P:E RATIO
1.8
Good
NUTRITION FACTS
Nutrition Facts
1 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.