Paleo Cashew Coconut Butter Strawberry Freezer Fudge [with protein]
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Paleo Cashew Coconut Butter Strawberry Freezer Fudge [with protein]
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Strawberry Freezer Fudge! Made with fresh strawberries, cashew and coconut butter, some collagen peptides for a protein boost and a date-nut base. Paleo, vegan-friendly and a great workout treat.
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Ingredients
for the crust
- 6 large Medjool dates pitted
- 3/4 cup mixed nuts I used cashews and almond
for the fudge
- 1 cup quartered strawberries room temperature (cut, then measured)
- 1/2 cup chopped strawberries room temperature
- 1/3 cup coconut butter liquid state
- 3 TBS cashew butter make sure it's raw or lightly roasted to keep color of fudge more pink
- 3 TBS raw honey
- 2 TBS coconut oil melted/cooled
- 1/2 tsp vanilla extract
- 2 TBS coconut flour
- 3 servings 60g collagen peptides1 (adds the protein boost but can omit if vegan)
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Instructions
- Line a 5x7 loaf pan with parchment paper or use silicone loaf pan; set aside.
- Make sure coconut butter and coconut oil is in its liquid state and strawberries are room temperature.
make the crust:
- Add pitted Medjool dates and nuts to bowl of food processor. Pulse until the dates and nuts have broken down – you should be able to see small pieces of nuts but mixture should be sticky and hold together if pressed.
- Transfer mixture to loaf pan and press evenly into all four corners. Tip: I like to use a pastry roller.
- Wipe out bowl of food processor.
Make the strawberry fudge:
- Add 1 cup quartered strawberries (not the diced) to food processor bowl. Process until completely smooth.
- Add in coconut butter, cashew butter, coconut oil and vanilla extract; process until smooth.
- Add coconut flour and collagen peptides (if using); process again until smooth.
- Remove blade from food processor bowl and fold in diced strawberries.
- Transfer fudge mixture to pan, spreading smooth on top of crust. Option to top with thinly sliced strawberries.
- Place pan in freezer and allow fudge to set for about 2 hours. Remove from pan and place on cutting mat; use large sharp knife to cut into 12 squares. Store fudge in freezer, then it can be kept in fridge before ready to enjoy.
Notes
- 1 collagen peptides adds a pure protein boost. Adding whey or plant based could work, but it may change structure of fudge, especially plant based as those proteins tend to absorb more liquid. Star with 1 serving of protein powder at a time.
Nutrition Information
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Serving
1bar
Calories
204kcal
(10%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Sodium
18mg
(1%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12squares
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 204kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Sodium | 18mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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