Line a loaf (or similarly sized) pan with parchment paper.
Mix coconut and hazelnut butters until combined. Set aside.
Mix the base layer ingredients in one bowl, the top layer in another. Mix each one well.
Mix half the coconut-hazelnut butter mix into the base layer, and the other half into the top layer.
Mix each well.
Pour the base layer into the parchment-lined pan. Spread evenly.
Spoon the top layer over the base. Spread evenly.
Let freeze several hours, until the fudge peels cleanly from the parchment.
Cut into 18 pieces, garnish with cacao nibs (optional, not included in the macros), and enjoy!
Store in the freezer.
Notes
Any nut butter can replace the coconut butter or hazelnut butter in this recipe. It's really just a matter of the flavors going well with each other and going well with the vanilla protein powder and chocolate protein powder.Using plant based protein powder instead of the whey would result in a different, less smooth mouthfeel. If you do try plant protein powder, I'd go with something like Orgain protein as it is rather smooth for a vegan protein powder.Using a whey/casein blend like Quest protein should work well, but you will likely need more water in each mixture.Lots of ways to make this recipe your own!
Go nuts! Add chopped nuts
Add unsweetened shredded coconut
Add sugar free chocolate chips
Use different flavored protein powders - salted caramel might be a good choice