Protein Chocolate Fudge that won’t foil your healthy eating…this gluten-free treat is sweetened with dates and pure maple syrup!
We all get those days. Maybe that one coworker was relentless today, or maybe traffic was especially fun. Maybe your hubs is giving your marriage vows a run for their money (hey, it happens in real life). Or perhaps it’s just that time of the month. Whatever the reason, sometimes we just need a little chocolate in our lives. Am I right, ladies?
Not to mention, when certain holidays roll around (ahem, Easter), and we’re inundated with chocolate everywhere we look. There’s no avoiding temptation, so we might as well give in…with something that’s actually nourishing!
Something funny about this recipe…when I was making it, Mike saw the chopped chocolate I was using (which is completely unsweetened!) and grabbed a piece; before I could tell him I didn’t think he’d enjoy it, he stuffed it in his mouth. Two seconds later he spit it out and asked me how on earth I can eat that. After that I couldn’t get him to try this fudge for love nor money, despite assuring him that it is adequately sweetened with dates and maple syrup.
That being said, this fudge is definitely not overly sweet! If you have a serious sweet tooth or are making this fudge for husbands and/or kids, you can increase the dates to 6 oz/170 grams and increase the maple syrup to 6 tablespoons. It’s still a healthier choice than most store-bought candy!
There are times when I surprise myself at how well a recipe turns out. I mean, I expected this one to be good (it was inspired by and adapted from my recipe for Paleo Brownie Batter, which is one of my favorite healthy indulgences), but it goes so far beyond good. Especially considering it’s full of real food ingredients and won’t blow your healthy eating to smithereens.
Here are a few more homemade candy recipes to inspire you…
Want more tips on making homemade chocolate? Check out How to Make Your Own Chocolate Treats on Cooking Light!
- 4 oz (115 g) unsweetened chocolate, melted
- 4 oz (115 g) pitted Medjool dates (about 6 to 8), soaked in hot water for 3 minutes if they need softening
- ½ cup (120 ml) tahini
- ¼ cup (60 ml) pure maple syrup
- 2 tablespoons plain, unsweetened almond “milk” (or milk of choice)
- 1 teaspoon pure vanilla extract
- ½ cup chocolate protein powder of choice (I used Bob’s Red Mill)
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon salt
- ⅛ teaspoon espresso powder
- Line an 8½ inch by 4½ inch loaf pan with plastic wrap and set aside.
- Add the melted chocolate, dates, tahini, maple syrup, milk, and vanilla to a food processor and process until smooth.
- Add the protein powder, cocoa powder, salt, and espresso powder and process until smooth.
- Transfer the mixture to the prepared pan and spread it out in an even layer. Cover the top with plastic wrap and refrigerate until fully chilled, about 2 to 4 hours, before cutting.
- Serve; you can store any leftovers wrapped in the fridge for up to 2 weeks.
Disclosure: I received the Bob’s Red Mill product that I used in this recipe for free; as always, opinions stated are my own.