Protein Chocolate Fudge that won’t foil your healthy eating…this rich gluten-free treat is sweetened with dates and pure maple syrup with complex flavor notes of vanilla and espresso.
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.
Notes
Protein Powder: I used Bob's Red Mill Chocolate Protein Powder in this recipe; Naked Nutrition Chocolate Pea Protein Powder would also be great.The Flecks of Chia Seeds You See in the Fudge: Are from the protein powder I used! I didn’t add additional chia seeds.