This is for all of you chocoholic, busy, non-bakers out there! But, don’t be confused – bakers will also love this decadent treat. This silky smooth fudge tastes just like a slice of rich, chocolate birthday cake. Who wouldn’t love that?!


I wasn’t planning on creating a vegan chocolate fudge but this fell into place perfectly and it happens to be vegan. Vegan and non-vegans will love it. I enjoy putting twists on popular dessert, and this is one that was fun and turned out addicting, decadent, and yummy!


Chocolate Cake Protein Fudge


Makes 24 servings

1 serving is 1 fudge square (without chocolate/sprinkles topping)



  • 1 cup medjool dates, pitted
  • 1 cup coconut oil, melted
  • ½ cup unsweetened almond milk
  • ¼ cup maple syrup
  • 2 scoops chocolate protein powder (see note)
  • 1 cup oat flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • OPTIONAL: ½ cup chocolate chips & sprinkles



  1. Soak dates in warm water for 30 minutes.
  2. Drain water then put dates in a food processor or blender.
  3. Add coconut oil, almond milk, and maple syrup to processor and bend until mixture is smooth and lump-free.
  4. Add in protein powder, oat flour, cocoa powder, and salt to processor. Blend well, scrapping the sides of the bowl a couple of times, until everything is mixed well.
  5. Line an 11×7” baking dish with parchment paper. Spoon fudge mix into baking dish, smoothing down as best as possible (this will be difficult as it’s really sticky).
  6. Tear off another piece of parchment paper (close in size to 11×7”), lie on top of fudge mixture, and press down on the top of parchment paper to flatten the fudge until it evenly covers the bottom of dish.
  7. Place fudge in the freezer for an hour. (If not adding chocolate and sprinkles, place fudge in the fridge for 2 hours then slice and enjoy).
  8. OPTIONAL STEP: Melt the chocolate chips until smooth then evenly spread on top frozen fudge. Add sprinkles.
  9. Place fudge in the refrigerator until chocolate hardens. Slice into 24 squares and enjoy!



  • Store leftovers in the fridge for up to 4 days or in the freezer for up to 2 months.
  • Choose a chocolate protein powder with as minimal ingredients as possible (make sure you use one with no refined sugars or artificial flavorings) like this organic plant-based chocolate protein powder.
  • This fudge is just as delicious without protein powder. Substitute with an additional ¼ cup cocoa powder and ¼ cup oat flour.
  • Keep this recipe vegan by using a vegan chocolate protein powder, like the one mentioned above.
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