Posted on Jan 14, 2021 by Macro Mike

  • serves 14
  • prep time 20-25 mins
  • setting time 1 hour


1 canChickpeas, thoroughly rinsed and drained
1/4 cupCashew butter
2-3 tbspCoconut cream
1/4 cupMaple syrup
30gNatural sweetener
1/3 cupAlmond meal
1/2 cupOat flour
60gMacro Mike Cookie Dough Protein Powder
1 tspVanilla extract
50gVegan chocolate chunks
50gDark chocolate
1 tspCoconut oil
10gMacro Mike Chocolate Hazelnut Fondant Premium Protein Powder

Created by: @noashealthyeats

Stick a fork in me because I am done. These raw cookie dough protein fudge slices are too much! Using our Macro Mike Cookie Dough Protein Powder, these healthy vegan snacks are full of tasty goodies ilke vegan chocolate chunks and maple syrup. Late night snacking has never been better.



  • protein 7g
  • fat 6.7g
  • carbs 11g
  • calories 138


  1. Thoroughly rinse chickpeas and let them sit in the strainer for a few minutes before patting dry with paper towel.
  2. Blend in a processor with cashew butter, coconut cream, maple syrup, sweetener and vanilla extract.
  3. 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.
  4. Fold through chopped chocolate chunks with a spatula.
  5. Press mixture into a lined loaf tin, or a silicone tin.
  6. Slightly wet your spatula if you need help to smooth the top over.
  7. Freeze for an hour.
  8. For the topping, melt chocolate with the coconut oil, and fold in protein.
  9. Remove fudge from the freezer and spread melted chocolate over the top.
  10. Cut into 12-14 bars and enjoy!
  11. Keep remaining in the fridge in a sealed container.