The combination of flavors in this Pomegranate Chipotle Protein Fudge works perfectly for a burst of fruit flavor with a touch of heat. And all in a sweet chocolate protein treat. Yum!
If you enjoy this recipe, try our pomegranate lime protein chocolates (scroll down a bit on that page) and our raspberry coconut protein cookies. Both have the delicious burst of fruit flavor like this protein fudge!
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Ingredients
Chocolate whey protein powder
Chocolate whey protein powder provides the foundation of the fudge, delivering a rich chocolate flavor and a high-protein content.
Cocoa powder
Cocoa powder deepens the chocolate flavor, adding richness and complexity to the recipe.
Ground chipotle chili peppers
Ground chipotle chili peppers bring a smoky and spicy kick that enhances the sweetness of the fudge.
Sea salt
Sea salt balances the sweetness and spice while enhancing the overall flavor of the fudge. Don't skip it!
Water
Water binds the ingredients together, helping create the perfect consistency for the fudge.
Almond butter
Almond butter provides creaminess and adds healthy fats, giving the fudge a smooth, satisfying texture.
Pomegranate seeds
Pomegranate seeds add bursts of sweet, juicy flavor and a refreshing contrast to the chocolate and chipotle.
Equipment Needed
Kitchen scale: A kitchen scale ensures precise measurements for consistent results.
Mini loaf pans: Mini loaf pans are ideal for creating perfectly portioned fudge squares.
Parchment paper: Parchment paper prevents sticking and makes it easy to remove the fudge.
Mixing bowl: A mixing bowl ensures smooth blending of the ingredients.
Spoon: A spoon is essential for mixing the batter and folding in the pomegranate seeds.
Instructions
1. Line two mini loaf pans with parchment paper.
2. Mix the chocolate whey protein powder with the cacao powder, ground chipotle, and sea salt in a bowl.
3. Add 3 tablespoons of filtered water to the dry ingredients and mix well. If needed, add an additional tablespoon of water for a smoother consistency.
4. Stir in the almond butter and mix thoroughly until the batter is smooth.
5. Gently fold in most of the pomegranate seeds, reserving a few for topping.
6. Spoon the fudge mixture into the parchment-lined pans and spread evenly.
7. Sprinkle the reserved pomegranate seeds on top for garnish.
8. Freeze the fudge for 1–2 hours until firm. Ensure the parchment peels cleanly from the fudge.
9. Cut the fudge into squares and enjoy! Store any leftovers in the freezer.
Ingredient Substitutions
- Casein or a whey/casein blend can replace the whey protein powder, but slightly more water may be needed.
- Almond butter can be substituted with cashew butter for a different but still compatible base flavor.
- Pomegranate seeds can be swapped with fresh raspberries for a tart, juicy alternative.
Recipe Variations
- Add a drizzle of melted dark chocolate on top for extra richness.
- Incorporate chopped nuts for a crunchy texture.
- Adjust the amount of chipotle chili for a milder or spicier fudge.
Storage Info
Store the fudge in a parchment-lined airtight container in the freezer for up to a month. Thaw slightly at room temperature before eating for the best texture.
FAQ
Yes, but the fudge will lack its signature smoky and spicy kick. Try just using a pinch!
Yes, you can use a regular loaf pan. In that case, double the recipe. Also, the fudge will likely take longer to set with the larger pan.
Fold the seeds in gently and reserve some to sprinkle on top for an even distribution.
Add water one teaspoon at a time until the consistency improves. Different protein powders hydrate differently, so it's not surprising that you may need a little extra water.
Use a sharp knife warmed under hot water to make clean cuts.
Yes, fresh raspberries work well as substitutes.
Enjoy this Pomegranate Chipotle Protein Fudge as a bold and flavorful treat that satisfies your sweet tooth and supports your protein goals.
Recipe
Pomegranate Chipotle Protein Fudge
Ingredients
- ½ cup chocolate whey protein powder
- 4 teaspoons cocoa powder
- 1 teaspoon ground chipotle chili peppers
- ⅛ teaspoon sea salt
- 3-4 tablespoons water
- ¼ cup almond butter
- ¼ cup pomegranate seeds
Instructions
- Line two mini loaf pans with parchment paper.
- Mix protein powder with cocoa, chipotle, and sea salt.
- Add water (start with 3 tablespoons), and mix well.
- Add almond butter. Mix well.
- If the fudge is too thick to spoon into a pan, add another tablespoon of water. Mix well.
- Gently fold in pomegranate seeds (reserving some to place on top, if desired).
- Spoon fudge into parchment-lined pans. Top with any remaining pomegranate seeds.
- Freeze for 1-2 hours, until the parchment peels cleanly from the fudge.
- Cut into squares, and enjoy!
- Store in the freezer.
Andréa says
Welcome, Monica! Thanks for writing in. I'm glad you are enjoying the recipes! :)
Monica Sine says
Olá!!
Sou do Brasil, gostei das suas receitas, faço bombons e quero me aperfeiçoar nas receitas com whey protein.
Grata
Monica