September 17, 2024
Enjoy a refreshing, gut-healing gazpacho made with Dr. Kellyann’s Bone Broth+ Digestive Support. A soothing, anti-inflamm...
Prep Time: 10 mins | Yield: 24
Ingredients:
- 1/2 cup virgin coconut oil, softened
- 2 scoops NutriProtein Vanilla Chocolate powder
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions:
Fill a mini-muffin pan with 24 liners; set aside.
In a blender or food processor, blend all ingredients until smooth. Pour 1 tablespoon of the mixture into each muffin liner.
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.
