Almond Butter Fudge
Makes 16 fudge squares (4 servings).
Servings: 4
Calories: 153kcal
Equipment
- mini loaf pans
Ingredients
- ½ cup chocolate whey protein powder
- 4 teaspoons cocoa powder
- 3-4 tablespoons water as needed, or more if using a whey/casein blend
- ¼ cup almond butter
- ⅛ teaspoon sea salt or regular salt
Instructions
- Line two small loaf pans with parchment paper.
- Mix protein powder with cacao.
- Add water (start with 3 tablespoons), and mix.
- Add almond butter and salt. Mix well.
- If the fudge is too thick to spoon into a pan, add another tablespoon of water. Mix well.
- Spoon fudge into parchment-lined pans.
- Freeze for 1-2 hours, until the parchment peels cleanly from the fudge.
- Cut into squares, and enjoy!
- Store in the front of the freezer. (If they get too frozen, leave at room temperature for a couple of minutes before eating.)
Notes
This recipe will likely also work with a whey/casein blend like Quest protein powder or PEScience protein. You'll need more water, though.
I wouldn't recommend using plant protein powders in this recipe, as they wouldn't yield a creamy fudge.
Nutrition
Serving: 1/4 recipe | Calories: 153kcal | Carbohydrates: 6g | Protein: 12g | Fat: 9g | Fiber: 2g | Sugar: 2g | Net Carbohydrates: 1g