Maple Walnut Freezer Fudge
How many desserts are actually good for you while still tasting great? We love the seasonal flavors in this recipe: maple-walnut is such a perfect, warming combination for the winter. But this melt-in-your-mouth fudge has some surprising health secrets up its sleeve — like its powerful protein content. While almonds tend to get all the glory when it comes to protein, they’re not the only nut that’s really good for you: cashews are richer-tasting, creamier, and a cup of cashew butter, which this recipe calls for, packs almost 45 grams of protein. (Plus, it’s a great source of iron, calcium, vitamin E, and healthy fats). The walnuts in this recipe contribute plenty of their own protein, too: 18 grams’ worth. So this dessert isn’t just tasty… it’s actually a pretty decent workout snack.
This tasty, maple-flavored fudge isn’t just a protein powerhouse: it can genuinely replenish your skin’s natural collagen. Here’s how: Youtheory® Unflavored Collagen Powder. This powder is made of highly absorbable peptides that revitalize your skin, hair, and nails; and fight the effects of aging. And you know how some products only claim to be unflavored but actually have that weird, chalky aftertaste? Youtheory® Collagen Powder isn’t like that. It genuinely just melts into the recipe — you don’t even know it’s there. You just experience the great benefits of collagen, like supporting your tendons and ligaments. So feel free to grab a square from the freezer 30 minutes before you hit the gym — it’s a great snack.
Maple Walnut Freezer Fudge
PREP TIME15 min
COOK TIME10 min
1½ cups raw chopped walnuts
1 cup unsweetened cashew butter
6 tablespoons melted unrefined coconut oil
½ cup plus 1 tablespoon maple syrup
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Flaky sea salt, optional
Preheat oven to 350ºF. Spread walnuts on a rimmed baking sheet and bake until fragrant and lightly toasted, 7 to 10 minutes, shaking pan once during baking time. Transfer to a bowl to cool.
Line an 8-inch square pan with parchment. Remove ½ cup walnuts; reserve. Add remaining walnuts to a food processor and process until very smooth and runny, 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl once. Transfer to a large bowl. Add cashew butter, coconut oil, maple syrup, Youtheory Collagen Powder, vanilla and fine salt; whisk to mix well. Fold in reserved walnuts.
Spread the mixture evenly in the lined baking dish. Sprinkle with flaky salt, if using. Cover and freeze until firm, at least 1 hour. Use the parchment to pull the fudge out of the pan onto a cutting board. Cut into 24 squares and serve. Keep leftovers covered in the freezer.
NOTES: To up the maple flavor, swap maple extract for half of the vanilla. You can swap in almond butter for the cashew. Be sure to use a very smooth brand. Fold in or top with chocolate chips or cacao nibs, if you like. The fudge will start to get very soft if it’s out of the freezer for long, especially in a warm kitchen. Keep it frozen until you’re ready to serve it, and place extras back in the freezer quickly.
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