serves
14
prep time
20-25 mins
setting time
1 hour
protein
7g
fat
6.7g
carbs
11g
calories
138
| Fudge: | |
|---|---|
| 1 can | Chickpeas, thoroughly rinsed and drained |
| 1/4 cup | Cashew butter |
| 2-3 tbsp | Coconut cream |
| 1/4 cup | Maple syrup |
| 30g | Natural sweetener |
| 1/3 cup | Almond meal |
| 1/2 cup | Oat flour |
| 60g | Macro Mike Cookie Dough Protein Powder |
| 1 tsp | Vanilla extract |
| 50g | Vegan chocolate chunks |
| Topping: | |
|---|---|
| 50g | Dark chocolate |
| 1 tsp | Coconut oil |
| 10g | Macro Mike Chocolate Hazelnut Fondant Premium Protein Powder |
- Thoroughly rinse chickpeas and let them sit in the strainer for a few minutes before patting dry with paper towel.
- Blend in a processor with cashew butter, coconut cream, maple syrup, sweetener and vanilla extract.
- Once semi-blitzed add in almond meal, oat flour, cookie dough protein , a pinch of salt and blend again until you have no chickpea lumps.
- Fold through chopped chocolate chunks with a spatula.
- Press mixture into a lined loaf tin, or a silicone tin.
- Slightly wet your spatula if you need help to smooth the top over.
- Freeze for an hour.
- For the topping, melt chocolate with the coconut oil, and fold in protein.
- Remove fudge from the freezer and spread melted chocolate over the top.
- Cut into 12-14 bars and enjoy!
- Keep remaining in the fridge in a sealed container.
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