Gingerbread Protein Fudge
Makes 12 fudge pieces.
Calories: 54kcal
Ingredients
- ½ cup natural vanilla whey protein powder 45g
- 1 tablespoon natural vanilla rice protein powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground allspice
- ½ teaspoon ground cloves
- a pinch of sea salt
- 2-3 tablespoons filtered water
- ¼ cup raw cashew butter 64g
- 1 tablespoon molasses or raw agave nectar
Instructions
- Mix protein powders with spices and salt.
- Add 2 tablespoons of water. Mix well.
- Add cashew butter and molasses. Mix well.
- If the batter seems too thick to spoon into the mold, add another tablespoon of water and mix well.
- Spoon batter into mold (or into a parchment-lined pan).
- Freeze for 2 hours, then press fudge into place in the mold.
- 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.)
- Enjoy! And store leftovers in the freezer.
Notes
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.
Raw cashew butter can be made by processing raw cashews in a food processor.
Nutrition
Serving: 1g | Calories: 54kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Sugar: 2g