It’s been too long since I’ve made a new fudge recipe, much too long. Fudge, healthy fudge for that matter, should really be a monthly thing. Don’t you agree??
In the past I’ve made peach fudge, pumpkin fudge, gingerbread fudge, Eatmore fudge, even chocolate orange fudge…I’m a pretty big fudge fan to say the least. There’s something about that rich, decadent texture that get’s me every. darn. time.
When I started playing around in the kitch and realized that I could still produce that rich decadent fudge texture WHILE still using only healthy, whole food ingredients, it was a game changer.
Gone were the days of giving in to cravings and eating fudge made with heavy cream, white sugar, and butter which would leave me holding my stomach in pain! My healthy fudge left me feeling content and satisfied with a stomach that wasn’t rebelling!
Although this healthy fudge isn’t really “low calorie”, I am much happier eating calories from whole foods that nourish me while satisfying my fudge tooth, all calories are not created equal!
For this recipe I chose to use the rest of the Made In Nature dried figs I had in my kitchen, some dried medjool dates, and almond butter which gave the fudge its fudgy texture. I decided I wanted to balance out these carbohydrates and fats with protein so I used North Coast Naturals vegan chocolate protein powder to bring in a great amount of plant based protein – 10g per piece of fudge!
Cocoa powder (and lots of it!) was my next addition as I had my heart set on the chocolatiest fudge I could muster and then I added whole almonds and steel cut oats for a bit of crunch!
My food processor did a great job of mixing and mashing the ingredients together while still keeping enough of the almonds intact for that fantastic crunch along with the smooth and rich fudge.
This fudge encompasses everything I could every want in a fudge – tons of nutrients including fibre, vitamins, minerals, natural sweetness, protein, and carb-fueled energy AND that unforgettable chocolatey, hearty, dense, and delicious fudge taste and texture.
Are you salivating yet?
I am. Seriously, as I write this, I’m salivating.
It happens to all food bloggers I imagine. A never ending puddle of drool at their computers. The struggle is real folks, it’s real.
What is your favourite kind of fudge? Have you made healthy fudge before? What ingredients did you use? I’d love to hear about it in the comments below!
- ½ cup raw almonds
- 2 tablespoons steel cut oats (optional)
- 1 cup natural vegan chocolate (or whey) protein powder
- ¼ cup raw cocoa powder
- ½ cup pitted dates
- ½ cup dried figs
- 2 tablespoons natural almond butter
- ¼ cup unsweetened almond milk
- 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.
- Add in the almonds and oats and process again until well incorporated with the fudge mixture but chunks still remain.
- 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.
- Line a baking pan with parchment paper (I used an 8X8 pan) and fill with the fudge mixture.
- 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.
- 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.
- Store in the fridge or freezer!
Have a lovely rest of your Thursday!
Nutritionist in the Kitch