Description
Gingerbread Protein Fudge is a creamy, no-bake holiday treat packed with warm spices, molasses, and a boost of protein. It’s perfect for a festive snack, post-workout boost, or healthy dessert that’s easy to make and gift.
Ingredients
- 1 cup vanilla or unflavored protein powder
- 1/2 cup almond flour or coconut flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/2 cup nut butter (almond, cashew, or peanut)
- 1/4 cup coconut oil
- 2 tbsp molasses
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- Optional: chopped nuts, white chocolate drizzle, or crushed ginger cookies
Instructions
In a mixing bowl, combine protein powder, almond flour, ginger, cinnamon, cloves, nutmeg, and salt.
- In a small saucepan over low heat, melt nut butter and coconut oil until smooth.
- Stir in molasses, maple syrup, and vanilla extract.
- Pour wet mixture into dry ingredients and mix until a thick dough forms. Add a splash of plant-based milk if too dry.
- Line a small loaf pan with parchment paper.
- Press fudge mixture evenly into the pan.
- Add optional toppings if desired.
- Chill in the freezer for 30–45 minutes until firm.
- Slice into squares and store in the fridge or freezer.
Notes
- For a vegan version, use plant-based protein powder and maple syrup.
- For a nut-free option, swap nut butter for sunflower seed butter or tahini.
- Increase spices for a bolder gingerbread flavor.
- Best stored chilled to maintain firmness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 6g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg