Protein Fudge: Top Your Smoothie Bowl With It!
I often get recipe ideas at night, which means I'm often conducting kitchen experiments after dinner. A few nights ago, I made some chewy protein fudge. If you were on Snapchat that night, you might have seen me struggling to squash it into it's mould (it was majorly sticky). I was contemplating covering the fudge with dark chocolate, but I ended up using it on top of a smoothie bowl. Success!
It was so good! There's something delicious about coming across a bit of chewy goodness while digging through your smoothie bowl. (In case you're new to the concept, a smoothie bowl is just a thick smoothie poured into a bowl and topped with fun bits. You eat it with a spoon).
If you need a smoothie recipe, some of my favourites are my Low-Sugar Açai Bowl or my Healthier Chocolate Thickshake. Either would be great with this protein fudge broken up on top. Or you can just enjoy the fudge straight from the fridge in all it's chewy glory.
Gluten-free | Nut-free | Fructose-free
- 1/3 cup whey protein powder (I used Four Protein Vanilla Bean whey protein powder)
- 1/3 cup oats *
- 2 x 20ml tablespoons unsweetened desiccated coconut
- 1 x 20ml tablespoon rice malt syrup
- 1 x 20ml tablespoon extra virgin coconut oil, melted
- 1 x 20ml tablespoon water
- Line a 8 x 12cm container with non-stick baking paper.
- Blend all of the ingredients together in a food processor until the mixture comes together to form a ball. Press the mixture into the prepared container (if it's too sticky to do this with a spoon, use your fingers instead). Leave the fudge in the fridge for a few hours to firm up.
- Once firm, remove the fudge from the container and cut into squares. Store in the fridge or freeze (and defrost in the fridge as needed).
Makes 12 small squares.
* Oats naturally don't contain gluten, but as they are often processed on the same equipment as wheat, they can often have traces of gluten. If you're strictly gluten-free, you can buy gluten-free oats.