Vegan Double Chocolate Protein Fudge
Serves: 12
  1. In a food processor add the protein powder, cocoa powder, dates, figs, almond butter, and almond milk and mix. You may need to process for 10-20 seconds at a time and then scrape the mixture from the sides and process again until the mixture is sticky and wet.
  2. Add in the almonds and oats and process again until well incorporated with the fudge mixture but chunks still remain.
  3. You will have to adjust as you go with the processing as this will likely vary between food processors but eventually you want a sticky fudge like mixture that has chunks of nuts and oats in it.
  4. Line a baking pan with parchment paper (I used an 8X8 pan) and fill with the fudge mixture.
  5. Using wet hands or a spatula dipped in water, smooth the fudge in the pan and top with another piece of parchment paper and smooth over top, pressing down to make sure the fudge is pressed in an even layer in the pan.
  6. Place the fudge in the freezer for at least 1 hour. Once set, remove with the parchment from the pan and cut on a cutting board into squares or bars.
  7. Store in the fridge or freezer!
Nutritional Information
Serving size: 1 square Calories: 150 Fat: 7g Carbohydrates: 15g Sugar: 8g Fiber: 5g Protein: 10g
Recipe by Nutrition in the Kitch at