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.
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
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
- fresh strawberries
- coconut butter
- cashew butter
- coconut oil
- coconut flour
- collagen peptides
- 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.
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!
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)
Make sure coconut butter and coconut oil is in its liquid state and strawberries are room temperature.
make the crust:
- 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.
- Transfer mixture to loaf pan and press evenly into all four corners. Tip: I like to use a pastry roller.
- Wipe out bowl of food processor.
Make the strawberry fudge:
- Add 1 cup quartered strawberries (not the diced) to food processor bowl. Process until completely smooth.
- Add in coconut butter, cashew butter, coconut oil and vanilla extract; process until smooth.
- Add coconut flour and collagen peptides (if using); process again until smooth.
- Remove blade from food processor bowl and fold in diced strawberries.
- Transfer fudge mixture to pan, spreading smooth on top of crust. Option to top with thinly sliced strawberries.
- 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.
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.
- 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
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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