This is a super creamy, super delicious FAT BOMB of a fudge recipe!

One of my dear friends Natalie shared her modified version of a recipe she found on my LCHF LIFESTYLE AUSTRALIA facebook page, so I gave it another tweaking, and the end result is nothing short of perfection. I do believe that your choice of nut butter will play a huge part in how this tastes. I make my own nut butter and quite often it’s different every time. On this particular evening, I had a delicious almond/macadamia one in the fridge. It had hints of honey, vanilla and cinnamon. Man oh man is that nut butter good! Please don’t use peanuts (they are a legume, not a nut). Nut butter is simple to make – just put your nuts in a high powdered food processor with your flavours and oil if necessary …. walah! (yes, I know how that sounds .. lol)

Have a play with this recipe – make it your own (or just take my version .. it’s pretty darned good!)

RECIPE

Butter Nut Fudge        

Ingredients:

• 250g Cream cheese
• 250g of unsalted butter softened
• 1 cup nut butter (I used macadamia, almond, vanilla, stevia and honey to make mine)
• ½ cup of unflavoured whey protein concentrate (I use Bioflex WPC)
  stevia to taste (Nirvana Organics)

Method:

1. Blend it all in a high powdered blender.
2. Spread into a container lined with baking paper and allow to set.
3. Cut into pieces and store in the fridge separated with baking paper.