Fudge with Maple Syrup (Almond Flour and Protein)

proteinfudge This protein fudge is a rich and decadent dessert that comes together effortlessly and packs a whopping 15 g of protein per serving. Creamy almond butter, protein powder and a melted chocolate drizzle combine to make the healthiest and most delicious fudge you’ll ever try.

Fudge:
2 cups almond, peanut or cashew butter
½ cup pure maple syrup
1-1½ cups almond flour
½ cup vanilla protein powder (~ 4 scoops)

Chocolate Topping:
½ cup chocolate chips
1 tsp. coconut oil

Line an 8x8" baking pan with overhanging parchment paper and set aside.

In a mixing bowl, add the almond flour and vanilla protein powder, set aside.

In a double-boiler, combine the almond butter with maple syrup and melt together. Whisk to ensure it is combined. Pour into the dry mixture and mix until fully incorporated. If the batter happens to still be crumbly, add water/milk until a thick batter remains.

Pour the batter into a lined baking dish and press firmly into place. Refrigerate for at least 20 minutes to firm up.

While the bars are firming up, melt the chocolate with coconut oil and drizzle over the top. Let it set before slicing.

Makes 24 servings.

Cook's Notes:

To Store: Leftover protein fudge is best stored in the fridge. Refrigerated in an airtight container, it will last up to three weeks.
To Freeze: Store leftover fudge in a freezer-safe container and freeze it for up to three months.