Chocolate-Covered Protein Fudge
This Chocolate-Covered Protein Fudge features creamy fudge with a rich chocolate coating. Perfect for a healthy breakfast, it’s a simple recipe that blends indulgent flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This chocolate-covered protein fudge is a nutritious, healthy breakfast idea that transforms creamy fudge with a rich chocolate coating into a delightful treat, perfect for a satisfying morning. Quick to make and packed with protein, healthy fats, and antioxidants, it’s a guilt-free indulgence. Versatile—enjoy as is or with fruit—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Blend Thoroughly: Ensures smooth fudge texture.
- Use Room-Temp Ingredients: Helps mixture bind smoothly.
- Chill Well: Sets the fudge and coating.
- Check Consistency: Should hold shape when rolled.
- Avoid Overmixing: Prevents oil separation.
- Coat Evenly: Ensures uniform chocolate layer.
- Store Cool: Maintains firmness.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Quality Chocolate: Enhances flavor.
- Rest Before Serving: Allows flavors to meld.
Chocolate-Covered Protein Fudge
Creamy chocolate protein fudge, healthy breakfast treat.
Ingredients
- ½ cup almond butter
- ½ cup dark chocolate chips
- ½ cup protein powder
- ½ tsp vanilla extract
- 1 tbsp chia seeds
- 1 tsp coconut oil
- 2 tbsp almond milk
- 2 tbsp cocoa powder
- 2 tbsp honey
- pinch salt
Instructions
- Mix Wet Ingredients: In a bowl, combine almond butter, honey, and vanilla extract; stir until smooth.
- Add Dry Ingredients: Add protein powder, cocoa powder, chia seeds, and a pinch of salt; mix well.
- Adjust Consistency: Stir in almond milk, a tablespoon at a time, until the mixture is thick but workable.
- Shape the Fudge: Press the mixture evenly into a small lined dish or roll into balls.
- Chill the Base: Refrigerate for 30 minutes to firm up.
- Melt Chocolate: Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Coat the Fudge: Dip each piece or spread melted chocolate over the fudge in the dish.
- Set the Coating: Return to the refrigerator for 30 minutes until the chocolate hardens.
- Cut the Fudge: Remove from dish and cut into squares if using a dish, or leave as balls.
- Serve and Enjoy: Serve chilled, savoring this rich, protein-packed breakfast treat!
Notes
- Blend thoroughly for smooth texture; use room-temp ingredients for smoothness.
- Chill well for setting; avoid overmixing to prevent oil separation.
- Store leftovers promptly to maintain freshness; serve cold for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 112Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 16mgCarbohydrates 8gFiber 2gSugar 5gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Protein Powder (½ cup): Chocolate, for protein boost.
- Almond Butter (½ cup): Natural, for creaminess.
- Honey (2 tbsp): For natural sweetness.
- Cocoa Powder (2 tbsp): Unsweetened for richness.
- Dark Chocolate Chips (½ cup): For coating.
- Coconut Oil (1 tsp): For smoothness.
- Vanilla Extract (½ tsp): For aroma.
- Chia Seeds (1 tbsp): Optional, for texture.
- Salt (pinch): Enhances flavor; adjust to taste.
- Almond Milk (2 tbsp): Unsweetened, to adjust consistency.
Variations and Substitutions
- Protein Swap: Use pea protein powder.
- Nut Butter Swap: Replace with peanut butter.
- Sweetener Swap: Use maple syrup instead of honey.
- Cocoa Swap: Add cacao nibs instead.
- Chocolate Swap: Use milk chocolate or omit.
- Seed Swap: Use flaxseeds instead of chia.
- Oil Swap: Use avocado oil or omit.
- Milk Swap: Use oat milk or coconut milk.
Storage Options
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Serve cold or at room temperature.
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