I told y’all last year that I was gonna make my own OG versions of fudge stripes for every season... so here we are!
Just to recap, I’ve made Pumpkin, Ginger Bread + Orange Creamsicle... who knows what’s next! Fudge Stripes were hands down one of my favorites when I was a kid, so this is me showing my appreciation to them...
Tag me @thedailykale if you make it! Enjoy y’all! #thedailykale
Snickers Fudge Stripes
recipe by The Daily Kale, aka Krysten Jorgensen
2 cups almond flour
1 scoop protein powder ( I used @FourSigmatic)
1/2 tsp cinnamon
4 tbsp golden monk fruit (Sub any granulated sugar)
Pinch of salt
4 tbsp coconut oil (melted)
2-4 tbsp almond milk*
5. Place in between two pieces of parchment paper and press it out evenly with your hands or even a roller, but I just used my hands.
6. Cut out circles with a measuring cup, and use a shot glass or something similar to cut out the small hole in the middle. Continue until you finish all the dough.
***These made 9 cookies for me. It varies depending on how thick you make the dough. Don’t make them to thin because you want them to be sturdy enough to hold up!
7. Bake for 17 -20 minutes.
***These will need to let sit for at least 5 minutes to form, so don’t overlook- they are not meant to be touched/picked up right after they get out of the oven. So be patient and give them a minute to continue forming/cooking while they cool. Definitely don’t dip them in the chocolate while they are hot. Make the caramel and the chocolate while they are cooling.
Peanut Butter Caramel:
Stir everything together until smooth and creamy.
Add more creamer/nut milk if necessary.
Chocolate fudge ( for topping/bottom)
1 cup chocolate chips
1 tsp coconut oil
3-4 tbsp coconut milk/or cream (can)
*Chopped Peanuts for topping (2-3 tbsp)