Milk Chocolate Protein Fudge

Rather than reaching for a sugary junk choccy treat whenever you get the hankering (or it’s that time of the month) reach for one of these. One and you’re done. Satisfy your hankering with healthy fats and protein instead!

I have a newfound fudge obsession! As some of you may already know I have been making my no-cook vegan sugar-free Dark Chocolate Fudge now for the past decade! I wanted to do a slight variation adding in some grass-fed chocolate protein powder, but you can also use your preferred protein powder and of course, it can be 100% plant-based too. This fudge too is also keto & paleo-friendly.

If you don’t have chocolate protein powder, no sweat. You can use vanilla flavor (YUM) and simply add 2 more Tablespoons of raw cacao powder. The protein powder I use (from Julian Bakery – not sponsored) is sweetened with stevia. I recommend a protein powder that’s sweetened with either monk fruit (lo han guo) or stevia. If your protein powder doesn’t contain any sweetener then I recommend using Now Foods Official (brand) monk fruit drops in either plain, chocolate, or vanilla flavor or Sweetleaf (brand) stevia drops. It all depends on what works best in your body, which is why I am giving you these variations.

You will want a protein powder that integrates really well and is not chalky. Lastly, you can switch out the cacao butter for coconut oil, but it won’t taste as yummy because cacao butter is from the chocolate/ cacao bean and makes these taste really chocolatey and creamy. Cacao butter also has a higher melting point than coconut oil. I hope these tips help you create the most delicious milk chocolate protein fudge. The sprinkling of some chunky unrefined sea salt on the top really takes this to the next level. Enjoy! 🙂

Milk Chocolate Protein Fudge mise en place / food prep

Milk Chocolate Protein Fudge

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Recipe by Priscilla Soligo Course: Chocolate, Desserts
Prep time

10

minutes
Cooking time

20

minutes

No-Cook Recipe!

Ingredients

  • 1 Scoop Chocolate Protein Powder (I use Julian Bakery paleo chocolate grassfed beef protein: 1 Scoop = 25g of protein.)

  • 120g ½ Cup Raw Cashew Butter 

  • 110g ½ Cup Cacao Butter, melted 

  • 10g 2 Tbsps Raw Cacao Powder, sifted 

  • Pinch Unrefined Sea Salt (& a little more to sprinkle on top) 

Directions

  • In a high speed blender, pour in melted cacao butter. 
  • Add in the cashew butter, chocolate protein powder, cacao powder, and pinch of salt. 
  • Blend on high until well incorporated and creamy smooth. 
  • Prepare silicone mound into a small tray. Pour chocolate mixture into silicone moulds. 
  • Sprinkle with just a little unrefined chunky sea salt.
  • Place into the freezer for 20 minutes to set up. Once set up pop out of the moulds & enjoy!

Notes

  • Storage:  Fudge stores well in a glass sealed container in the refrigerator for a 2 months; that is, if they last that long! 🙂 

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