Go Back

Strawberry Swirl Protein Fudge

Strawberry Swirl Fudge is a sweet, creamy delight that combines the rich flavor of white chocolate with a beautiful strawberry swirl.This easy-to-make treat is perfect for satisfying your sweet tooth or for sharing during special occasions.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword almond butter healthy fudge recipe, clean eating dessert or snack, clean eating fudge, double decker chocolate strawberry protein fudge, healthier no cook protein fudge, strawberry swirl protein fudge
Servings 10

Ingredients

  • 1 cup condensed coconut milk – store bought or sugar free recipe link below in notes
  • 2 cups white chocolate chips
  • 1/2 cup strawberry chia jam for swirling – store bought or recipe below
  • 1/4 cup protein or collagen peptides powder
  • 1 teaspoon vanilla extract

Strawberry Chia Jam Swirl

  • 2 cups strawberries, fresh or frozen
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon juice
  • 1-2 tablespoons honey or maple syrup (only if needed)
  • Optional -  For a more vibrant colour add 1 tablespoon of freeze-dried strawberry powder to the jam or stir in some pink or red food natural colouring.

Instructions

  • If you have chosen to make your own sugar free condensed milk (recipe link below in notes_ and your own strawberry jam (recipe below) make these first so they are ready to go when you want to make the fudge.

Strawberry Chia Jam

  • Heat fruit in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to breakdown and bubble.  Use a spoon or potato masher to mash the fruit to your desired consistency.
    Stir in the chia seeds and lemon juice until combined.  Then taste, and stir in 1 or 2 tablespoons sweetener if needed.
    Remove from heat and let cool for 5 minutes.  (The jam will thicken considerably as it cools.)
    Give the jam one final good stir.  Then serve immediately, or transfer to a sealed container and refrigerate for up to 1 week, or freeze for up to 3months.
    Use any leftovers (if there is any!) as a topping for oats, smoothie bowls, or cupcakes or protein bars.

Base Fudge

  • Line an 7×5-inch loaf pan with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.
    Or use a silicon pan or mold or you can even make this fudge in parchment muffin liners inside a 12-hole muffin pan for little individual strawberry fudge cups.
    In a medium bowl, add the chocolate chips. Pour condensed coconut milk over the chocolate chips. Microwave with 30 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 condensed coconut milk together.
    Add protein powder and vanilla extract then whisk together to evenly combine the ingredients.
    Pour the fudge into the baking dish. Spread evenly across the bottom of the dish.
    Warm strawberry jam in the microwave for 10-15 seconds to make it easier to swirl.
    Drop spoonfuls of jam over the surface of the fudge and use a toothpick or butter knife to swirl the two colours of fudge together to create a marbled swirl effect. You can swirl it just on the surface or deeper into the fudge. Its cool either way.
    Chill fudge in the refrigerator for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Slice in to 10 bars or more smaller squares.
    Store in the fridge for up to 1 week or freezer for up to 3 months.  
Print Recipe