Chocolate-Almond Protein Fudge

Yahoo Health
Updated
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Finally! A protein bar that tastes like dessert. (Photo: Cynthia Groseclose)

Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for protein fudge bars.

My doctor has me on a quest to eat protein at every meal, which I’ve found to be quite challenging. I love a good smoothie, but don’t always feel satisfied unless I’ve been able to chew. Store-bought protein bars often make me feel like I’m eating a log of chalk, so I decided to play around with a no-bake protein bar. The results — no joke — taste just like fudge. Yes, it’s not as decadent, but it’s super delicious and gave me the satisfaction of nibbling on a lovely desert.

Related: Kathryn Budig’s Chocolate Peanut Butter Love Bombs

These are a breeze to make and you can keep them handy in your freezer. You can even trick the kids with this one and tell them it’s chocolate—they’ll never know that they’re actually eating something nutritious!

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These fudge bars make a perfect healthy dessert. (Photo: Cynthia Groseclose)

Ingredients

  • 1 cup virgin coconut oil

  • ½ cup chocolate protein powder*

  • ½ cup almonds (ground into almond meal)

  • 2 teaspoons raw honey

  • 1 teaspoon vanilla extract

*Choosing a good powder makes all the difference. I use Sunwarrior Warrior Blend in Chocolate

Directions

  • Combine room-temperature coconut oil with your protein powder in a large bowl and whisk until fully combined.

  • If you’re working with whole or sliced almonds, place into a high speed blender such as a Vitamix and blitz for about 20 seconds, or until transformed into a meal consistency. If you have almond meal already, you’re ready to go!

  • Combine almond meal, honey, and vanilla extract to your coconut mix and fold in completely.

  • Place a large piece of parchment paper into a 9×5 inch bread pan and pour everything in. Smooth out the top with a spoon and transfer to the freezer for an hour or overnight.

  • Remove from the freezer and lift your fudge out of the loaf pan. Remove the parchment paper and cut into individual squares to serve.

These bars will soften quickly, so keep in the freezer until ready to serve!

Kathryn Budig is a yoga teacher, author, and the founder of AIM TRUE. Find more healthy recipes on her blog.

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