Walnut and chocolate protein fudge

Walnut and chocolate protein fudge

Protein fudge. We can't believe these two words can possibly go together.

12
10 min, prep
60 min, cook
£0.25
Easy

Nutrition per portion

  • Calories123
  • Protein8
  • Carbs10
  • Fat7
  • Sat1
  • Fibre1

Ingredients

Kitchen tips

Don't add to much almond milk. 

The fudge will keep for up to a week in the fridge, if you wish to keep it for longer make sure you store it in the freezer.

Method

  1. 1

    Break up the walnut halves in a food processor until almost powdered but with some small chunks still in the mixture.

  2. 2

    Add the dates, protein powder, honey and 1 tsp almond milk. Blitz for a few minutes until fully combined. If the mixture isn't sticking then add the other tsp of almond milk. You should end up with a very thick and sticky ball of fudge.

  3. 3

    Line a 10cm x 10cm baking tray with grease-proof paper. Tip the mixture into the tray and using the back of a spoon press the mixture into the corners of the tray. Compact the mixture down as much as you can to create dense fudge. Freeze the fudge for 1 hour.

  4. 4

    Remove the tray from the freezer using a sharp knife, slice the fudge into 1 inch pieces. Store in the fridge or freezer.