These fudgy bars will knock your socks off. They are rich, have added protein, are easy to make, and just really hit the spot. You get a lovely soft texture from the dairy free fudge, and a delicious nutty flavor from the base. Follow along with the easy recipe below and enjoy!
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Let the fudgy squares making begin!
The steps:
- Mixing the base ingredients in a small saucepan is the first step. The liquid ingredients will melt and mix together, and then you’ll mix in the dry ingredients.
- This mixture will be poured into a parchment lined 9×13 baking pan and then placed in the freezer while you make the fudge topping.
- Use the same saucepan for the chocolate topping, and add all the fudge ingredients, minus the coconut oil, to the pan.
- Mix and melt on low, stirring constantly, until it’s all combined and the chocolate is completely incorporated.
- Add in your coconut oil and stir until it’s all melted and smooth.
- Take the 9×13 out of the freezer and pour the chocolate fudge on top, smoothing it out as needed. Then, cover it and put it back in the freezer to chill, until it’s solid enough to eat, or an hour or more.
- I love sprinkling flaky sea salt (I use Maldon) on the top of these squares once the bars are chilled.
- You can then cut them into 32 equal squares. I like to pull the whole thing out of the pan using the edges of the parchments paper, and then cut it with a large chef’s knife.
- Enjoy! These are one of our very favorite treats. Store leftovers in an airtight container in either the freezer or refrigerator. You may need to let them sit out for a few minutes before eating if you store them in the freezer, but I like them that way!
Substitutions:
- Any nut butter can be subbed for almond butter in the base and the topping.
- Use your favorite unflavored or vanilla-flavored protein powder for the collagen powder. Omit vanilla extract if you use a vanilla-flavored powder. This is where you can make this treat vegan, if you use a vegan protein powder.
- Maple syrup can replace honey in the base and the topping.
- Your favorite dairy-free or dairy milk can replace coconut cream, but choose one that’s on the thick and creamy side.
Recommended kitchen items:
- Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Maldon sea salt flakes. I use this salt really often and have been pleasantly surprised at how long a box lasts. The price point is often better on Amazon than at the grocery store, so I’ve shared that link here.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Fudgy Protein Squares
(Gluten free, Dairy free, Soy free, Vegan option)
Ingredients
Base
- 1 cup almond butter
- ½ cup coconut oil
- 6 Tbsp honey
- 2 tsp vanilla extract
- 6 Tbsp hemp seeds
- 1 cup unsweetened shredded coconut
- 2 scoops unflavored collagen powder (I use Vital Proteins. You can also use your fave vanilla protein)
Fudge Top
- 2 cup dark chocolate chips (around 72%)
- ⅔ cup almond butter
- 3 Tbsp honey
- ⅔ cup coconut cream or full fat coconut milk
- 2 tsp vanilla extract
- ⅓ cup coconut oil
- sea salt flakes for topping
Instructions
- Line a 9×13 baking pan with parchment paper and set aside.
- Heat a small saucepan to medium-low heat.
- Add all wet ingredients of the base layer to the pan (almond butter, coconut oil, honey, and vanilla) and melt and mix until combined. This should only take a 2-3 minutes. Turn off the heat.
- Mix in the hemp seeds, coconut shreds, and protein powder.
- Pour the base mixture into the lined baking pan, using a spatula to clean the sauce pan. Smooth the base evenly in the pan and place the pan in the freezer while you make the fudge.
- Add all fudge ingredients, except for the coconut oil, to the same pan, stirring constantly on low heat.
- Once the chocolate fudge mixture has combined and created a smooth sauce, stir in the coconut oil until it's melted and fully incorporated. Take the pan out of the freezer, pour the fudge over the base, and then pop it back in the freezer.
- The treat will be ready to cut in about an hour to an hour and a half. It should be completely set and hard.
- When ready to eat, remove the pan from the freezer or fridge, sprinkle the top of the squares with flaky sea salt, and then cut into 32 equal squares. Give them a minute or two to soften slightly before eating, but they will be fairly soft right out of the freezer. Store the leftovers in an airtight container in the freezer or refrigerator.
