Naturally sweetened 5-ingredient fudge that packs a decent dose of protein! This protein fudge is gluten-free, grain-free, easily made vegan, and can even be lightened up. The perfect healthy pick-me-up or post workout snack!
If you’ve been reading Spoons for a while now, then you probably know that I kind of like almond butter. And by kind of I mean I’m basically obsessed with it.
It’s one of my favourite ingredients to use in recipes, one of my favourite foods to put on ALL the things (spoons included), and I’m pretty sure I’ve had it in some way, shape, or form every.single.day since the tender age of 24.
Yup. 24! I know this because that’s when I had my first taste, and we’ve been inseparable ever since…
So why’d I wait so long to introduce myself to the love of my life? Well, that’s kind of a funny story…
See, I have a really severe allergy to peanuts. My parents discovered this when I was a teeny, tiny, little thing, and [apparently] they were worried that I’d confuse the different kind of nuts and end up in the ER when they weren’t around to watch what I ate, so they told me I was allergic to all nuts “just to be safe.”
Okay. I can understand that. But what I want to know is why they didn’t tell me the truth when I was older and wise[r] enough to distinguish an almond from a peanut… Say at age — oh, I don’t know — 10? 12? Heck, even 15 or 16 would have been better than me randomly finding out from my doctor at 24!
That’s not to say that I’m bitter, but I am making up for lost time by — like I said before — putting almond butter in/on/around ALL the things. Most recently, in this almond butter protein fudge…
This recipe is based off my much-loved No Bake Almond Fudge Protein Bars. I was whipping up a batch so that I could finally get around to reshooting the pictures for that recipe, and I figured I’d do some experimenting since I already had all the ingredients out. I wanted to see if the bars could be turned into straight up fudge, so I made a few tweaks to the original recipe and kept my fingers crossed.
Spoiler alert: the bars can indeed be turned into fudge, and it is very, very good. Like “melt-in-your-mouth, oh-my-god-how-is-this-healthy?!” good. Yup. That good.
And the best part is that this fudge really is good for you! It’s naturally sweetened, chock full of healthy fats, and contains a pretty decent dose of protein. It’s also gluten-free, grain-free, easily made vegan, and can even be lightened up if you do so wish. The lightened up version isn’t quite as creamy or fudgy as the original — more like a dough than a fudge — but it’s still tastes oh.so.good. Especially if you decide to add some chocolate on top (which I -highly- recommend).
So show your almond butter some love and whip up a batch of this delicious protein fudge! You only need 5 ingredients and 30 minutes! And if you do, be sure to let me know by tagging #runningwithspoons on Instagram or Twitter — I get all sorts of excited when I see your guys’ creations! Enjoy!
- 1/2 cup vanilla flavoured protein powder*
- 2 Tbsp. coconut flour
- 1/2 cup creamy almond butter**
- 4 Tbsp. coconut oil***
- 2 Tbsp. maple syrup
- 2-3 Tbsp. chocolate chips, for melting
- In a medium-sized mixing bowl, combine protein powder and coconut flour. Mix until well combined and set aside.
- In a small pan over medium-low heat, add almond butter, coconut oil, and maple syrup, stirring until the almond butter is melted and the mixture becomes smooth. Remove from heat and pour into the dry mixture, stirring until everything is fully combined.
- Line a medium-sized tupperware container**** with parchment paper and pour the mixture into it, using a spatula or your fingers to spread it out evenly and press it down firmly.
- Place chocolate into a microwave safe bowl and nuke on high in 30 second intervals, mixing between each. When chocolate is fully melted, drizzle it over the top of the fudge using a spoon. Place container into the freezer until hardened, about 30 minutes.
- Remove container from freezer and use the parchment paper to lift out the fudge. Use a sharp knife to cut into size of your choice and enjoy! Store in freezer and remove a few minutes before eating for best results.
** You could easily sub this out with peanut butter if you prefer. Or use soy nut or sunflower seed butter to make these nut free.
*** To make these lighter, use 2 Tbsp. of coconut oil and 2 Tbsp. of almond milk.
**** The size of your container doesn't matter too much since it's really up to you how big/small you want your pieces, but the container I used was 4x6.
Looking for more almond butter recipes? Try one of these!
Very.serious.question — almond butter or peanut butter? I won’t judge you… much 😉
If you use protein powder, what’s your favourite brand and type?