Apr 20 2015

Protein Fudge

by Kathryn Budig

 

 

It’s a Protein Bar! No, it’s Dessert! No, it’s PROTEIN FUDGE!!!

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My doctor has me on a quest to eat protein at every meal, which I’ve found to be quite challenging. I love a good smoothie, but don’t always feel satisfied unless I’ve been able to chew. Store bought protein bars often make me feel like I’m eating a log of chalk, so I decided to play around with a no-bake protein bar. The results—no joke—just like fudge. Yes, it’s not as decadent, but super delicious and gave me the satisfaction of nibbling on a lovely desert.

These are a breeze to make and you can keep them handy in your freezer. You can even trick the kids with this one and tell them it’s chocolate—they’ll never know they’re actually eating something nutritious:)

Extra bonus: I’ve been doing research on memory loss and how to prevent it for a family member, and found studies showing that 4 tablespoons of coconut oil a day has been proven to improve memory and help those with Alzheimer’s. Cheers to your memory!

reference: http://www.alzheimers.net/2013-05-29/coconut-oil-for-alzheimers/

Protein Fudge:

1 cup virgin coconut oil

1/2 cup chocolate protein powder*

1/2 cup almonds, ground or almond meal

2 teaspoons raw honey

1 teaspoon vanilla extract

*choosing a good powder makes all the difference. I use Sun Warrior Warrior Blend in Chocolate

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•Combine room temperature coconut oil with your protein powder in a large bowl and whisk until fully combined.

•If you’re working with whole or sliced almonds, place into a high speed blender such as a Vitamix and blitz for about 20 seconds, or until transformed into a meal consistency. If you have almond meal already, you’re ready to go!

•Combine almond meal, honey and vanilla extract to your coconut mix and fold in completely.

•Place a large piece of parchment paper into a 9×5 bread pan and pour everything in. Smooth out the top with a spoon and transfer to the freezer for an hour or overnight.

•Remove from the freezer and lift your fudge out of the loaf pan. Remove the parchment paper and cut into individual squares to serve.

These bars will soften quickly, so keep in the freezer until ready to serve!

 

photo and styling: Cynthia Groseclose