The Healthiest Fudge You’ll Ever Love

The Healthiest Fudge You’ll Ever Love

Some people think eating well is a game of self-deprivation. For me and my family, it’s about eating well and enjoying food. We just tweak the living daylights out of the recipes so they’re both delicious and macro-friendly (macro, short for macronutrients, are the fat, protein and carbs that make up food and help you create energy).

So, that’s just what we did with this chocolate protein fudge. It’s. Amazing.

I served it at a dinner party to normal people…you know, your friends who aren’t macro-counting weirdos like you, and it went over with them, too. It’s also officially endorsed by my two little humans. They tried it before I could even get it out of the food processor and both asked for more.  Since it’s literally avocado, dates, protein powder and cocoa, I don’t mind feeding that to them whenever they’d like it.  I KNOW you’ll love it!

Ingredients
2 avocados
1 ½ c. dates
½ c. unsweetened cocoa powder
4 scoops of your favorite vanilla protein powder (I used 1st Phorm Level 1 Vanilla Ice Cream)
½ c. chopped walnuts
1/8 tsp. of salt and more to sprinkle on top at the end

Instructions

  1. Dice dates (or buy them chopped)
  2. Add 1 c. of the dates, cocoa and protein powder to a food processor.
  3. Blend for what seems like forever. It’ll still be powdery at this point and that’s okay.
  4. Add the rest of the dates and blend some more.
  5. When you feel like it’s mixed well, add the avocados. (I just half mine, remove the pit and squeeze the good parts into the mixer, then discard the skin. They don’t need to be diced or anything fancy).
  6. Blend again. You’ll likely need to use a spatula to push down the ingredients stuck to the walls of the processor a few times. Keep blending until it all seems incorporated. Remove the blade. Stir in chopped walnuts.
  7. It is like an arm workout to get this stuff out of the food processor because it’s so thick. (Bonus: accidental exercise!) Spread it into a small greased pan or dish. I used a 9×6. Sprinkle course (if you have it) salt over top and slice into 30 pieces. They’re small. But it’s fudge. Keep stored in freezer (but transfer to an air-tight container when you can).

Nutrition Info
Yield: 30 pieces; Serving size: 1 piece

Calories: 65; Fat: 3g; Carbohydrates: 8; Protein: 3g

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Ashley Stephens, Ed.D.

Guest Blogger Ashley Stephens is a Huntington native, Marshall graduate, wife and mom of 2 who found a new love of flipping family-friendly recipes into healthier versions. In addition to running an online nutrition education program, Ashley regularly hosts live cooking classes at Huntington’s Kitchen.

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