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Paleo Cashew Coconut Butter Strawberry Freezer Fudge [with protein]

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.

Prep Time
1 hr
Total Time
1 hr
Servings: 12 squares
Calories: 204 kcal
Course: Snacks
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Line a 5x7 loaf pan with parchment paper or use silicone loaf pan; set aside.
  2. Make sure coconut butter and coconut oil is in its liquid state and strawberries are room temperature.
make the crust:
  1. 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.
  2. Transfer mixture to loaf pan and press evenly into all four corners. Tip: I like to use a pastry roller. 
  3. Wipe out bowl of food processor.
Make the strawberry fudge:
  1. Add 1 cup quartered strawberries (not the diced) to food processor bowl. Process until completely smooth.
  2. Add in coconut butter, cashew butter, coconut oil and vanilla extract; process until smooth.
  3. Add coconut flour and collagen peptides (if using); process again until smooth.
  4. Remove blade from food processor bowl and fold in diced strawberries.
  5. Transfer fudge mixture to pan, spreading smooth on top of crust. Option to top with thinly sliced strawberries.
  6. 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

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

% 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.