Here’s an immensely popular recipe for healthy snacking as well as an early morning energy booster: soft and delicious no-bake Double-Chocolate Fudge. It takes less than 10 minutes to whip this together, and it’s a lot healthier than traditional fudge. The nutrition packed into this treat adds to the rich fudgy flavor. In addition, it’s paleo, vegan and gluten-free with no refined sugar. You can also choose a high-protein version with protein powder if you want!
Note that it’s OK to keep this fudge out on counter at room temperature, but it tastes even better refrigerated or thawed from the freezer. This is definitely an option for healthy snacking as well as a pre-workout energy booster and post-workout recovery food.
Here are the ingredients you’ll need to make a batch of delicious Double-Chocolate Fudge Bars:
1 cup almond flour (for non paleo, can use gluten free oat flour)*
1/2 cup coconut flour (can sub for all almond or all gluten free oat flour)*
1/2 cup dark cocoa powder
1/4 cup coconut palm sugar**
1/4 cup paleo or vegan protein powder of choice (optional)***
1/4 dairy free chocolate chips (I used a mix of dairy free chips and chunks)
1 cup homemade nutella (can sub for any nut butter of choice)
1/2 cup pure maple syrup (can sub for any sticky sweetener, however adjust according to dietary lifestyle)
1 T + dairy free milk of choice
Extra dairy free chocolate chips/chunks to top
Notes:
* Depending on the flour combinations you use, you may need more/less dairy free milk of choice. Adjust accordingly.
** I used 1/4 cup coconut palm sugar because my protein powder was sweetened and I liked the rich, dark chocolate taste. If you want a sweetener fudge, add extra sugar according to taste.
*** I recommend using a plant based protein powder. I refrain from using whey protein powder in my recipes as from experience, the texture hasn’t been great.
Now just follow these easy steps to make this delicious Double-Chocolate Fudge:
1. In a large mixing bowl, combine the almond flour, coconut flour, dark cocoa powder, protein powder, coconut palm sugar and chocolate chips/chunks and mix well.
2. In a microwave safe bowl or stovetop, melt the nut butter with the maple syrup (or sticky sweetener of choice) and pour into the dry mixture. The chocolate chips/chunks will begin to melt as you mix it in. If mixture is too crumbly/thick, add dairy free milk one tablespoon at a time until a thick batter is formed. If too thin, add extra flour until a thick batter is formed. Set aside.
3. Line a deep baking dish with greased paper and pour the batter into it and using your hands, press firmly into the pan. Top with extra chocolate chips/chunks and refrigerate for at least 30 minutes to firm up.
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Source: Arman