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
- Soak dates in warm water for 30 minutes.
- Drain water then put dates in a food processor or blender.
- Add coconut oil, almond milk, and maple syrup to processor and bend until mixture is smooth and lump-free.
- 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.
- 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).
- 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.
- 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).
- OPTIONAL STEP: Melt the chocolate chips until smooth then evenly spread on top frozen fudge. Add sprinkles.
- 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.