Dairy-Free Coffee Fudge [High Protein]
Made with only 6 ingredients and no peanut butter, this coffee fudge is rich, creamy and each bite tastes like a latte.
Servings 8
Calories 131kcal
Equipment
- 1 Silicone laof pan
Ingredients
- ¼ cup Coconut milk white part from the can
- ¼ cup Coconut oil
- ½ cup Collagen powder
- ⅓ cup Chocolate chips dairy-free
- 1 teaspoon Vanilla extract
- 1 teaspoon Instant coffee or per preference
- Pinch Sea salt, options
Instructions
- In a small pot add in the coconut milk, coconut oil, chocolate chips, and vanilla.
- Heat over low until just melted and whisk to combine until smooth.
- Turn the element off and slowly begin whisking in the collagen and coffee. Pour the collagen slowly and whisk as you’re pouring.
- Pour the fudge mixture into an 8x3 silicone mold and sprinkle salt on top if you’re using. Pop it in the freezer for 2 hours to set.
- Remove from the freezer and slice it into squares before storing.
Video
Notes
As you’re whisking in the collagen powder, you need to make sure you’re doing it slowly as well as whisking WHILE you pour. Collagen tends to clump if just dumped in so take your time here and whisk longer than you think.
Heat everything over low to medium heat and remove it from the heat once it’s all melted. Making the coffee fudge too hot will leave a burnt taste.
Make sure to use coconut milk from a can and drain any water out of it. You want only the thick, white cream part, or the fudge won’t set.
If you want more protein in the coffee fudge, use ½ cup of collagen powder. This gives it a very slight protein tast,e though. If you don’t care about the protein as much, stick with using ⅓ cup.
Nutrition
Calories: 131kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 24mg | Potassium: 21mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 1mg