Salted Caramel Cashew Protein Fudge
It’s salty, sweet, smooth, and creamy, it’s salted caramel fudge. Made with creamy cashews, this decadent caramel freezer fudge recipe is a fun and healthy twist on a traditional fudge, while being paleo, gluten-free and vegan for everyone to enjoy.
Servings 12
Ingredients
- 2 cups cashews, soaked 3+hours and drained
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a 7 x 5-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place cashews in a food processor and process until broken down and the mixture is starting to stick together. Add coconut oil, maple syrup, protein powder and vanilla extract and continue to process until you reach a sticky dough consistency.Spread the mixture into the lined pan and spread out evenly.Put into the freezer for at least 3-4 hours or overnight.Using a sharp knife, cut into small squares and store in the freezer in an airtight container for up to 3 months. Take them out when you need something sweet (if too hard, let it warm up few minutes at room temperature).