When you want PB & J Fudge but don’t eat Peanut Butter (horrible for your digestive health FYI) You make this 4-ingredient, probiotic, G-U-T H-E-A-L-I-N-G fudge!
Click HERE why I choose not to consume peanuts.
Gelatin is one of the necessities you need in this recipe. Curious why I take it every day?
Click HERE to read all the benefits it contains for your gut and why I personally take it.
YOU MUST USE NANCY’S YOGURT COTTAGE CHEESE FOR THAT TANG TASTE AND PROBIOTICS.
Ingredients:
1 1/2 cups Nancy’s Yogurt cultured, probiotic cottage cheese
1/2 cup Organic Sunbutter (it’s nut free!)
2 scoops Further Food grass-fed gelatin
Directions:
1. Puree cottage cheese with Sunbutter until creamy (smaller blenders work best for this) then add gelatin and blend again.
2. Pour into a silicone mold or dish lined with wax/parchment paper and place in refrigerator while making the topping.
Topping:
1/2 cup raspberries
1 scoop Further Food grass-fed gelatin
Directions:
1. Heat berries, smash with a fork, then stir in gelatin. Pour over fudge and refrigerate 1 hour.
*Store in refrigerator up to 5 days covered.
