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Home Recipes Course Snacks Bars & Balls Cashew Coconut Strawberry Freezer Fudge
P Paleo GF Gluten-Free DF Dairy Free

Cashew Coconut Strawberry Freezer Fudge

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Posted:4/20/18
Updated:4/28/22
Strawberry freezer fudge bars cut into squares

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.

cut up paleo cashew coconut butter strawberry freezer fudge

This post is sponsored in partnership with California Giant Berries. As always, all opinions expressed are my own. Thank you for supporting both the brands I work with and Fit Mitten Kitchen!

So I’ve been checking the weather forecast like a mad woman because I am that desperate for a weather change here in Michigan. Not that anything really changes if I see a forecast I find less than favorable. But I did just check the 10-day forecast and I am seeing temperatures in the 60’s for next week. HALLELUJAH.

side note: if you haven’t watched this video of the weather guy in Grand Rapids, MI… please watch. So funny. 

I am SO looking forward to those morning walks with Gilly (our 3 month old puppy) in some warmer weather and sunshine. Of course I could bundle up and still head outside in the am but I’d just rather not, ya know? I am a summer girl through and through.

Which could explain my love for strawberries. I have fond memories of strawberries in the summertime. Also probably my first fruit I truly liked as a kid. Mind you I dipped them in sugar because my taste buds didn’t know any better… Goodness I’m cringing at the thought of doing that now.

But let’s chat about this strawberry freezer fudge here because it’s a good one!

Paleo Cashew Coconut Butter Strawberry Freezer Fudge

stack of strawberry freezer fudge with turquoise water bottle in background

I’m so excited for berry season and I know the farmers at California Giant Berry Farms are working hard to get you their big beautiful berries – not only this season, but all season long. Thankfully the growing conditions in California are ideal for producing berries. And if you’ve ever seen the California Giant Berry Farms packages at your local grocer, you know they’re berries are huge! Like, insanely huge. And nothing crazy is added to the soil to make them grow bigger or anything, it’s just perfect growing conditions.

Strawberries are one of my favorite fruits to enjoy anytime really but they’re also great as a workout snack. Berries are packed with antioxidants that contain polyphenols which help protect your cells against damage. While working out and exercising is certainly a part of a healthy lifestyle, the act of exercise naturally puts your body under stress. Don’t worry – this is a completely normal part of the body’s stress response to exercise. But that is why both giving yourself adequate rest days and fueling yourself with the right foods – i.e. berries for anti-inflammation, protein for muscle growth, etc. – is an important part of your exercise and healthy eating routine.

SO! I’ve made you a delicious healthy strawberry and coconut butter treat that doubles as a protein snack.

what you need for freezer fudge

  • fresh strawberries
  • coconut butter
  • cashew butter
  • honey
  • coconut oil
  • coconut flour
  • collagen peptides
  • dates
  • nuts
the process of making strawberry freezer fudge in food processor

The Process

  • First you’ll make the base by processing the dates and nuts together for the crust. You’ll press the mixture into a loaf pan and wipe the bowl out clean for the next part.
  • Then you’ll process the fresh strawberries into a puree before adding in the coconut and cashew butters, honey, coconut flour and collagen peptides. Note: the collagen peptides is what adds the protein boost BUT you can leave out if you prefer. If looking for a plant based option, you can try a couple servings of a plant protein but you may not need the coconut flour or possibly a touch more liquid.
  • Once the mixture is smooth you’ll fold in diced strawberries and then everything goes on top of the crust base in the loaf pan.
  • Pop in the freezer to set for about 2 hours.
cut up paleo cashew coconut butter strawberry freezer fudge on parchment paper and fresh berries

These strawberry freezer fudge bars are best kept in the freezer (um, duh?) but you can store them in the fridge before eating.  Or even at room temperature for maybe an hour or so. They won’t really melt much because the mixture of the ingredients does help hold them together on their own. But I will say they are best enjoyed cold!

So if you’re looking for a healthy new protein snack, you can throw these in your gym bag and they’ll still be good after the workout!

turquoise water bottle, gym bag, shoes and strawberry freezer fudge in meal prep container

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley

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Paleo Cashew Coconut Butter Strawberry Freezer Fudge [with protein]

cut up paleo cashew coconut butter strawberry freezer fudge
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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.

  • Author: Ashley
  • Prep Time: 01:00
  • Total Time: 1 hour
  • Yield: 12 squares 1x
  • Category: snack
  • Method: freezer
  • Cuisine: American

Ingredients

Scale

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

Line a 5×7 loaf pan with parchment paper or use silicone loaf pan; set aside.

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

  • Serving Size: 1 bar
  • Calories: 204
  • Sugar: 14
  • Sodium: 18
  • Fat: 13
  • Saturated Fat: 6
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 0

Keywords: Paleo Cashew Coconut Butter Strawberry Freezer Fudge with protein, freezer fudge, healthy fudge recipe

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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