Chocolate Cake Protein Fudge

 This is for all of you chocolate-lover non-bakers out there – well, bakers will love this tasty treat, too. A no-bake, silky smooth piece of fudge that tastes just like a piece of rich chocolate birthday cake. Add the sprinkles because this is a reason to celebrate!


1 cup medjool dates, pitted
1 cup coconut oil, melted
½ cup unsweetened almond milk
¼ cup maple syrup
2 scoops Lean Boy for Her chocolate whey concentrate protein powder
1 cup oat flour
¾ cup unsweetened cocoa powder
1 teaspoon salt
OPTIONAL: ½ cup chocolate chips & sprinkles


1. Soak dates in warm water for 30 minutes.

2. Drain water then put dates in a food processor or blender.

3. Add coconut oil, almond milk, and maple syrup to processor and bend until mixture is smooth and lump-free.

4. Add in protein powder, oat flour, cocoa powder, and salt to processor. Blend well, scrapping the sides of the bowl a couple of times, until everything is mixed well.

5. Line an 11x7” baking dish with parchment paper. Spoon fudge mix into baking dish, smoothing down as best as possible (this will be difficult as it’s really sticky).

6. Tear off another piece of parchment paper (close in size to 11x7”), lie on top of fudge mixture, and press down on the top of parchment paper to flatten the fudge until it evenly covers the bottom of dish.

7. Place fudge in the freezer for an hour. (If not adding chocolate and sprinkles, place fudge in the fridge for 2 hours then slice and enjoy.

8. OPTIONAL STEP: Melt the chocolate chips until smooth then evenly spread on top frozen fudge. Add sprinkles.

9. Place fudge in the refrigerator until chocolate hardens. Slice into 24 squares and enjoy!

* Store leftovers in the fridge for up to 4 days or in the freezer for up to 2 months.

Makes 24 servings
1 serving is 1 fudge square (without chocolate/sprinkles topping)

Macros for 1 serving
124 calories, 3.5g protein, 18g carbs, 5.6g fat, 11.2g sugar, 2.8g fiber


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