It feels like a lifetime ago that I last made a post, but I'm back today. And this time I brought fudge. Without all the excess refined sugar, corn syrup, and butter of course.
This was my first time making healthy fudge, and now that I have a base recipe figured out it's definitely something I'm going to be experimenting more with. This one was a hit!
This protein fudge is the perfect satisfying treat or snack with it's creamy, soft + sweet characteristics. It literally melts in your mouth.
It starts with a base of honey, natural peanut butter, and a hit of pure vanilla extract...Just a few of my favourite things. The smell of this combination will have you salivating in anticipation. As hard as it may be, try not to stick your whole face in the bowl. Trust me it wont fit ;)
Just make sure you use smooth peanut butter and not crunchy. You want the end result to be nice and thick and smooth.
Next we add in the protein powders. I used a combination of North Coast Naturals iso whey protein and brown rice protein, but feel free to use your favourite brand. The reason I used a combination of whey and brown rice protein powders is for texture. You can also substitute pea protein for the brown rice if you prefer.
You wouldn't want to use pea or brown rice protein as a base in your shake because of it's different smell and taste, but they both do excellent when blended with other ingredients; like in this fudge recipe. Just think of them as a protein powder to replace regular flour. They add a wonderful bready + doughy texture to sweet and savory recipes.
Easy as pie! Or fudge in this case.
The only thing that wasn't easy was taking these photos. You see you need to keep these in the fridge or freezer for good reason. It was a rather hot and humid day when I shot the photos and the fudge really is soft and doughy. Take a look at the photo below and you can see how the corners started to melt on me, not literally *melt*, but they did start to go south once I'd had them out of the fridge for a while.
It didn't make it any less delicious though!
Peanut Butter Protein Fudge
Prep Time: 10 minutes
Keywords: snack dessert gluten-free grain-free low-carb protein soy-free vegetarian protein powder peanut butter bars fudge
Ingredients (8 squares)
Line an 8x5" loaf pan with parchment paper and and lightly grease with coconut oil; set aside.
In a large bowl, stir together the honey, peanut butter, and vanilla extract with a rubber spatula.
Stir in the protein powders until you form a soft dough.
Once the dough is nice and evenly mixed, scrape the mixture into the prepared pan; press and smooth it out with the rubber spatula. Cover and refrigerate for at least 2 hours or overnight.
Once dough is firm, slice the fudge with a sharp knife into 12-16 pieces. Store covered in the fridge for two weeks or in the freezer for up to one month.
Stay tuned for more tasty treats! Have a good one!
This is one of those dangerously delicious recipes. I warn you now that these bars are basically addictive. Addictive but oh so healthy.
I've been itching to get this recipe up and posted on the blog for like a month now. That's also how long I've had this draft open on my computer. Things have been a bit crazy but I wanted to make sure this recipe turned out just perfect. And the photos eye popping delicious of course. I must thank you all for the wonderful comments on my photography lately. I'm always working to improve and learn more, so thanks a bunch! It means a lot to me.
I'm super excited for these bars because they're totally sugar-free. The only sugar you'll find in this dessert is the natural sugar from the dates and whatever small amount that exists in the dark chocolate topping.
The caramel layer of these bars are made from just a few things:
- pitted dates
- cashews, soaked in water and drained
- almond milk
- sea salt
Soaking the cashews helps to make the caramel layer silky smooth and easy to blend. You can soak them overnight or at least 2 hours if you are short on time. Once everything is blended together you're left with a slightly sweet caramel like spread.
Holy friggin' delicious!
These dessert bars aren't too difficult to make. Trust me, the little bit of freezer time it takes for them to set is worth the wait!
Healthy Caramel Slice
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Keywords: bake food processor blender dessert snack dairy-free sugar-free gluten-free grain-free cashews chocolate dates coconut flour bars
Ingredients (makes 8 large or 16 small squa)Base
- 2 tablespoons melted coconut oil
- 3 eggs + 1 egg white
- 1/3 cup coconut flour
- 1/4 cup arrowroot powder
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- pinch of sea salt, to taste
- 1 1/2 cups dates, pitted
- 1 cup unsalted cashews, soaked in water overnight
- 2 tablespoons almond milk
- pinch of sea salt
- 145 grams dark chocolate
InstructionsTo make the base
Preheat oven to 350ºF. Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on.
Mix all of the base ingredients together until combined and batter is formed with no lumps. Pour the mixture into the bottom of prepared baking pan. Bake for 15-20 minutes, or until golden. Remove from oven and set aside to cool.To make the caramel layer
Add all the middle layer ingredients into the processor and process until smooth. Spread evenly onto your base layer and smooth out. Place in the freezer for at least 1 hour to set, until the middle layer is very firm to the touch.To make the chocolate topping
When the middle layer is completely solid, prepare the topping. Melt the chocolate in a double broiler and spread evenly over top of the caramel layer. Return to the freezer until the chocolate is firm and the bars are solid.
Remove from the freezer 15 minutes before gently slicing. Serve with a sprinkle of sea salt on top if desired. Wrap leftovers and store in the fridge or freezer.