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.
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 1/2″ 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.
Use my code “sweetsimplevegan” for a discount on squarebar.com 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.
Prep Time:3 hours 10 mins
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This post was not sponsored. All opinions shared are my own.
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