My next recipe for this Holiday season, a Cocoa Cherry Holiday Fudge that is gluten-free AND packed with plant-based protein! So far, I have shared my Healthy Gingerbread Smoothie (low-fat) and my Easy Vegan Holiday Chocolate Bark, with a few more up my sleeve these next 5 days!
Fudge has been an integral part of my family’s Christmas celebrations ever since I can remember. My mom’s friend Kathy makes a fudge that my dad absolutely cannot resist, but ever since I went vegan and my family has been more mindful of our diet, he knows that her fudge is not what he should be eating. He asked if I could make a protein packed vegan fudge recipe, so I played around in the kitchen and came up with this.
I didn’t want to go with a typical date and nut bar, so I added in a Square Bar and the Ka’Chava Tribal Superfoods blend in chocolate to spruce it up a bit. This is definitely a decadent treat, but it’s the holidays so why not.
This was my first time trying out the new Cocoa Cherry protein bar from Square Bar. I would definitely definitely recommend this flavor, and if you can’t get your hands on it, the Cocoa Crunch is my next favorite. You can use my code “sweetsimplevegan” for a discount on squarebar.com if you haven’t already gotten your hands on these!
Guess what? I am giving away a full box of any Square Bar flavor of your choice, WORLDWIDE! The giveaway ends on 12/22, be sure to enter. All of the directions can be found here.
I also included The Ka’Chava Tribal Superfoods blend in chocolate. I used this and wrote about it more in my post for my Healthy Chocolate Dessert Hummus (low-fat, avocado-free), so head over there if you’re interested in more information.
- 8 medjool dates, pitted
- 1 scoop (58.5 g) Ka'Chava Tribal Superfoods Blend in Chocolate (or your favorite protein powder or cacao)
- 1 Cocoa Cherry Square Bar, cut into 8*
- 3 tbsp crushed cashews
- 3 tbs crushed pecans
- 2 tbs raw cacao powder (or cocoa)
- ¼ tsp cinnamon
- ¼ tsp vanilla bean powder or extract
- About 2 tbsp water, or as needed
- If the dates are not moist, place them into a bowl of water for 15-10 minutes. Save the soaking water as you may need liquid later on.
- Line a baking dish or tray. I used a bread pan.
- Place the Ka'Chava Tribal Superfoods Blend in Chocolate, cacao, cinnamon, and vanilla into a food processor (or high speed blender) and pulse to combine.
- Add in the remaining ingredients (except for the water), and run until combined. It should all clump together into a ball.
- If it is too dry, add the date liquid or water, 1 tbsp at a time.
- Pour onto a lined tray, cover, and place into the freezer for 1 hour. At this point, there is no need to flatten it out, it just needs to firm up a bit.
- Remove from the freezer and flatten. I used a spoon dipped in water to prevent sticking. Press flat until about ½" thick. Cover and place back into the freezer for about 2 hours.
- Remove, slice, and serve. This can keep for 2 weeks in the fridge and about a month in the freezer.
To lower the fat content in this recipe, you can try subbing the nuts for Raw Dried Mulberries or Oats. I have not tried this out but I have worked with similar recipes in the past.
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This post was not sponsored. All opinions shared are my own.