Keto Salted Caramel Fudge
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Prep: 10 minutes
Cook: 4 hours
1 tablespoon Coconut oil
2 tablespoon Tahini
185 g natural Almond Butter (¾ cup)
2 tablespoon vanilla Protein powder
2 tablespoon Natvia
pinch of sea salt
- Combine the coconut oil, tahini and almond butter in a microwave safe bowl. Heat until softened. Stir to combine.
- Stir in the protein powder, Natvia and sea salt. Pour into a small brownie tin. Cover and place in the freezer for at least 4 hours.
- Remove and slice into squares
- Keep chilled.
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