Almond Protein Fudge

Looking for some healthy, guilt free fudge that is high in protein? Look no further these little gems are bomb 💣 I revamped one of my old recipes and they are just as good! Must try! 

Recipe:

Almond Protein Fudge


Ingredients:


•2  scoops (65g) Chocolate whey isolate  LeanFit Protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds
•Pinch Himalayan pink salt
•½ cup almond butter, melted
•2 Tbsp VitaFiber IMO syrup (or honey/agave/maple or rice syrup)
•¼ cup + 1 Tbsp. coconut milk (I use Silk unsweetened)
•Optional: 2 – 85% Dark chocolate squares, chopped for topping (I use Lindt)

Method:

Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your almond butter in saucepan and combine with coconut milk and VitaFiber or other sweetener, then mix into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan, sprinkle with chopped chocolate and press down.  Place in fridge overnight or flash freeze for 1-2 hours if you can’t wait. Slice into 24 squares.

Try not to eat them all!

Macros: yield 24

Calories: 58 | Fat: 4g | Carb: 2.5g (fiber 2g) | Protein: 4g

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Coconut Peanut Butter Fudge Bites

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These little bites turned out delicious! Raw vegan, paleo and gluten free! I used some of these and crumbled on top of my homemade donuts yesterday (recipe here) Perfect little snacks. Recipe below⬇

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Ingredients:
6 Tbsp Coconut flour
•4 Tbsp almond meal
•2 Tbsp chopped dark chocolate or chocolate chips
•1/3 Cup soft coconut oil
•3 Tbsp maple syrup
•3 Tbsp natural peanut butter

Soften coconut oil and peanut butter (do not melt), mix in maple syrup, set aside. Combine coconut flour, almond meal and chocolate together in separate bowl, mix in coconut/peanut mixture and stir until well incorporated. Line small container with parchment and spread mixture into evenly. Place in freezer for about an hour until firm. Slice into bite size pieces (I made 20). Store in fridge or freezer.

Macros: (20)
Calories: 82 | Fat: 6g | Carbs: 4g | Protein: 1g

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Strawberry Coconut Squares

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These yummy squares taste so fricking amazeballs, I had to share the recipe with you! Hope you enjoy add much as I did! Keep scrolling ⬇⬇⬇

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Recipe:

Strawberry Coconut Squares
🍓
Ingredients:
•½ cup coconut butter
•½ cup coconut oil
•2Tbsp raw honey (maple syrup for vegan)
•2 scoops (62g) vanilla protein powder (I used @KaizenNaturals)
•1 Cup chopped strawberries (about 6 whole)
•½ Cup unsweetened almond milk
•Dark chocolate for drizzle
🍓
Method:
➡Blend vanilla protein, chopped strawberries and almond milk until smooth, set aside.  In double boiler melt coconut butter, coconut oil and honey until no clumps remain.  Pour strawberry protein mixture into coconut mixture and stir until well combined.  Line 8×8 dish with parchment and pour mixture in.  Place in freezer to harden for at least 6 hours. Cut into 16 squares. If desired add layer of chocolate before cutting or drizzle with chocolate. Eat completely frozen 😋🍓👌
🍓
➡Serves 16
Macros per serving:
| Calories: 142 | Protein: 4 | Fat: 12 | Carbs: 5 |

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Almond Coconut Protein Fudge

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I can’t begin to explain the taste of these little gems they are too good for words. The bottom is like a chewy fudgy brownie with a vanilla coconut cream topping. The hard part is only eating one of these! Recipe as follows⬇

Ingredients:

➡Chocolate Almond Base:
•1-¼  scoop (appx. 45g) LeanBodyForHer Chocolate whey isolate protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds (plus extra for topping)
•Pinch Himalayan pink salt
•½ cup coconut butter, melted
•2 Tbsp VitaFiber IMO (or honey/agave/maple or rice syrup)
•¼ cup canned light coconut milk

➡Vanilla Coconut Top:
•¼ cup coconut butter, melted
•¼ cup canned light coconut milk
•2 Tbsp xylitol (or granulated sweetener of choice)
•1-½ scoop (appx. 65g) LeanBodyForHer Vanilla whey isolate protein
•¾ cup unsweetened shredded coconut

Method:
➡Bottom layer:
Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your coconut butter (I slowly melt by placing in small saucepan with water and bring to
a boil until I can get my measurement out). Stir the coconut butter, coconut milk and VitaFiber or other sweetener into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan.  Place in freezer for 30 minutes and start top layer.

➡Top layer:
In medium bowl mix together coconut butter and coconut milk, stir in xylitol or other sweetener. Add the protein powder ½ a scoop at a time until well combined and sticky, add shredded coconut and mix in with spatula until all is well incorporated.  Press onto bottom chocolate layer and spread until even.  Sprinkle slivered almonds over top pressing them lightly into top layer.  Refrigerate overnight or flash freeze for about 1-2 hours if you can’t wait like me and slice into 18 squares. Store in fridge.

Notes/options: If you don’t have coconut butter any nut butter should work or cocoa butter it will just have different color and flavor.  Feel free to use whatever protein as well. Macros based on original ingredients (IMO is very high fiber). If you would like to make this vegan/paleo feel free to use plant based protein powder.

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➡Yield 18 squares
✅Macros per serving:
✅Calories: 146 | Carbs: 7g (fiber 4g/sugar 2g) | Fat: 12g | Protein: 6g

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Fudgy Chocolate Mousse Cups

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Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.

Here’s the recipe→

Fudgy base ingredients:
1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt

Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)

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Directions:
1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.

2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Serves 12

Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g

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Chocolate Chunk Fudge

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Super yummy healthy, raw, vegan, gluten free “fudge”. Recipe as follows→

Yields 12 squares

▶Ingredients:
1-1/2Cup Chickpeas (cooked & drained or canned)
•1/4Cup Natural nut or seed butter (I used peanut butter)
•1/2tsp ground cinnamon
•1/4Cup unsweetened almond milk or choice
•1/4Cup maple syrup
•1tsp pure vanilla extract
•Dash sea salt
•1/2Cup dark chocolate chunks or chips
•1/4Cup ground flax seed
•2Tbsp coconut oil

▶Directions:
1. Place all ingredients excluding chocolate chunks into food processor and blend until completely smooth, stir in chocolate chunks.
2. Line 8×8 pan with plastic wrap and spread mixture evenly over top.
3. Cover with plastic wrap and freeze for at least 5 hours before slicing.
4. Remove from freezer and let sit 20 minutes before slicing. Cut into 12 squares and enjoy. Store in freezer.

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Almond Hazelnut “fudge”

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•1 cup almond hazelnut butter or any nut butter of choice
•4tbsp coconut oil
•1 Tbsp maple syrup or honey
•2oz dark chocolate chopped
•chopped nuts of choice (optional)

☆Mix nut butter, coconut oil and syrup with hand blender until well combined. Pour into parchment lined dish (9×9), top with chocolate and nuts. Freeze for 1hr, cut into 25 squares or just break off, store in freezer.