Gingerbread Protein Fudge
Prep time
Total time
Makes 12 fudge pieces.
  1. Mix protein powders with spices and salt.
  2. Add 2 tablespoons of water. Mix well.
  3. Add cashew butter and molasses. Mix well.
  4. If the batter seems too thick to spoon into the mold, add another tablespoon of water and mix well.
  5. Spoon batter into mold (or into a parchment-lined pan).
  6. Freeze for 2 hours, then press fudge into place in the mold.
  7. Freeze several more hours, or overnight. The fudge is ready when it comes cleanly out of the silicone pan. (Fudge sets much quicker in a parchment-lined metal pan than in silicone.)
  8. Enjoy! And store leftovers in the freezer.
A note about substitutions: You could substitute casein powder for the whey powder. I haven't found a vegan vanilla protein that would work well here. You could also substitute almond butter (or any nut butter) for the cashew butter, but the taste would likely be more pronounced.
Raw cashew butter can be made by processing raw cashews in a food processor.
Nutrition Information
Serving size: 1 fudge boy Calories: 54 Fat: 3g Carbohydrates: 3g Sugar: 2g Fiber: 0g Protein: 4g
Recipe by Andréa's Protein Cakery at