Walnut and chocolate protein fudge
Protein fudge. We can't believe these two words can possibly go together.
60 min, cook
Nutrition per portion
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.
Break up the walnut halves in a food processor until almost powdered but with some small chunks still in the mixture.
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.
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.
Remove the tray from the freezer using a sharp knife, slice the fudge into 1 inch pieces. Store in the fridge or freezer.