1C Milk Chocolate Level-1 Protein Powder (available HERE)
1/3C Natural Creamy Peanut Butter (I recommend JIF or Skippy)
6 Tablespoons Unsweetened Cocoa Powder
Unsweetened Almond Milk (approx 7 Tablespoons)
1/4C Coconut Flour
1/4 teaspoon Peppermint Extract
Waxpaper lined 9×5 loaf pan
Using a food processor, combine protein, peanut butter, cocoa, stevia and peppermint extract. Mix on high until all items are combined and powdery.
Next, add in the almond milk 1 Tablespoon at a time and pulse until ingredients begin to stick together a bit (mine took 5 Tablespoons of milk. If using a different brand of protein it may take more or less so add 1 Tablespoon at a time until ingredients are well combined and lightly stick together.
Add in the coconut flour and mix on high until combined. Then add additional almond milk, again, 1 Tablespoon at a time (mine took 2 Tablespoons. You want it damp enough to lightly pinch the batter together and it holds well.
Pour batter into waxpaper lined loaf pan and pat down until even. Add sprinkles to the top of fudge and press down lightly to adhere sprinkles to fudge.
Lift waxpaper and fudge from loaf pan and slice into 32 pieces. Place in an airtight container and store at room temperature.