Salted Caramel Date Protein Fudge
This is a simple and delicious recipe for salted caramel dark chocolate fudge! This time it is protein-rich and even healthier than before. It’s made in under 15 minutes - then, just pop it in the fridge for an hour, slice, and enjoy!
Servings 10
Ingredients
Base Fudge
- 1 1/2 cups dark chocolate chips
- 1/2 cup nut butter (peanut, almond or cashew butter) or tahini (nut-free)
- 1/4 cup protein or collagen peptides powder
- 2 teaspoons vanilla extract
Date Caramel
- 1 1/2 cups dates, soaked 30 minutes and drained
- 2-3 tablespoons warm water
- Flaky salt
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Base Fudge
- Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the fudge out easier for cutting.Place chocolate chips in medium dish and microwave with 15 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once the chocolate is melted, turn the heat off and add in the nut-butter of choice, protein powder and vanilla extract. Stir until well-combined.Then, pour the chocolate mixture into the lined pan and smooth out evenly with a spatula or back of a spoon. Set aside.
Date Caramel
- Add dates to a food processor and process until broken down into a sticky paste. Add water a tablespoon at a time until it is a spoonable texture. Its ok to have small bits of dates remaining. Be sure to only add enough water to form a paste – too much and it will be too liquidy. Amount will depend on your machine and size/moistness of dates.Leave as is, or add a pinch of salt to enhance flavor (optional). Pour directly onto the chocolate mixture and swirl it around into the chocolate mixture using a knife.Place in the fridge while you melt the chocolate topping.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, pour over the caramel layer and spread out evenly with a spatula or back of a spoon.Sprinkle with flaky salt if desired and place in the fridge for at least 1 hour. Remove the parchment paper from the tin and slice or break apart the fudge into 10 or more smaller pieces. Keep stored in an airtight container in the fridge for 1 week or freezer for up to 3 months.