Prot: 12 g, Carbs: 8 g, Fat: 9 g, Cal: 160
This recipe for Pomegranate Chipotle Protein Fudge was inspired by the first raw vegan dessert I made from the blog Fragrant Vanilla Cake. The recipe was for Raw Pomegranate Chipotle Brownie Bites and I was so intrigued by the flavor combination, I just had to make it. So I went out and found raw buckwheat groats to soak, sprout, and dehydrate. I made the brownie mix, and waited patiently as it dehydrated. It was a delicious raw vegan treat! But I’m excited now to present a quicker, high-protein recipe with the same interesting flavor combination. Here I give you Pomegranate Chipotle Protein Fudge!
I love the combination of pomegranate and chocolate. The pomegranate seeds give little juicy bursts of flavor in each bite of fudge!
If you’re not a fan of the hot pepper, you can certainly leave it out and still get a delicious chocolate pomegranate protein fudge.
I started with my recipe for Double Chocolate Protein Fudge, adding chipotle and pomegranate seeds. An easy twist for a major transformation in flavor! Give it a try!
- Serves: 4
- Serving size: 4 fudge squares
- Calories: 160
- Fat: 9g
- Carbohydrates: 8g
- Sugar: 4g
- Fiber: 2g
- Protein: 12g
- 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.
Almond butter can be made by processing almonds in a food processor.