- 1 small-medium avocado, mashed (about 1/3 cup)
- 1/3 cup natural nut or seed butter (I used homemade creamy cashew)
- 1/4 cup pure maple syrup
- 1/2 cup cacao powder (or unsweetened cocoa)
- 3 scoops Vital Proteins collagen peptides*
- 1/4 tsp extract flavor; mint, vanilla, almond, coconut, etc. (I used mint and it tastes amazing!)
- Line a loaf pan with parchment paper allowing extra to hang over sides, set aside.
- In a small blender or food processor, mix together mashed avocado, nut/seed butter, maple syrup, and flavor extract until well combined. Transfer mix to medium bowl and add cacao powder and collagen peptides. Using spatula or large spoon, gently stir until combined. Batter will be thick and fudgy.
- Transfer batter to prepared pan, spreading evenly into corners. Note: batter is very thick. To get into the corners it helps to use lightly wet fingertips and push the batter with fingers into corners.
- Place pan in freezer for at least one hour to set, or overnight. Lift parchment paper from pan and set on cutting board. Using a large sharp knife, cut fudge into 18 squares. Store in airtight container in freezer. Note that fudge can be enjoyed straight from the freezer, and will “melt” the more it sits at room temperature.
*May sub with marine collagen for pescatarian-friendly.
Note: If subbing with another form of protein powder, i.e. whey or plant-based, you may need to adjust the ratio of your ingredients. However, you can likely leave out the collagen peptides entirely and the end result of the freezer fudge should remain the same.
- Serving Size: 1 square
- Calories: 65
- Sugar: 3
- Sodium: 32
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
- Cholesterol: 0