Walnut Cranberry Protein Fudge
This pretty walnut fudge with dried cranberries flecked through it is a healthier sweet treat or edible gift for people who are trying to limit their sugar intake. Its naturally sweet, incredibly rich and smooth, you would never know it’s protein-rich and refined sugar free.
Servings 16
Ingredients
- 1 cup almond or oat flour (oats blended to a flour)
- 1 cup walnuts, chopped finely
- 1/2 cup chocolate chips
- 1/2 cup coconut oil
- 1 orange, juice and zest
- 2 scoops protein or collagen peptides powder
- 1/4 cup dried cranberries
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- 1 handful cranberries + blackberries or any other berries
Instructions
Main Layer
- Line a 8 x 8-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. Or use a silicon baking pan.Place the chocolate chips and coconut oil in a mediumsaucepan over a low heat and gently melt. Stir together as it melts. Take offthe heat immediately it is melted.Add almond flour, walnuts, orange juice and zest,protein powder and vanilla extract and mix until well combined. Lastly fold in dried cranberries.Pour into lined pan and place in fridge for 1-2 hours to firm up and set.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and 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 coconut oil together.Remove the tray with the Main Layer from the fridge and pour the melted chocolate over it, making sure to spread it evenly on the entire surface.Decorate with berries and place again in the fridge for a few hours or until the fudge has solidified.When ready, remove from fridge and cut into 16 or more squares depending on your size preference. Store in fridge for up to 1 week or in freezer for up to 3 months.