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Chocolate Protein Fudge


1 jar (12 oz) coconut oil

2 Cups grass fed collagen powder (or protein powder of choice)

¼-½ cup raw cacao powder

Pinch of Molly’s Salt (or to taste, you may like salted chocolate!)

Make this a powerhouse and add ¼ cup Moringa powder!

Cinnamon (optional and to taste)


Add coconut oil to a food processor and process it until it’s whipped and smooth.

Scrape down the sides.

Add the cacao powder, salt, cinnamon and moringa until fully incorporated. Scrape down the sides.

Add the collagen and pulse until it’s just incorporated. You don’t want to over process at this point or you will lose the thickening property of the collagen powder. If you process only slightly (just enough) you should gain this wonderful sugary, cookie dough consistency that’s so tasty (you know the mixture…just before you add the egg and flour; the step where you’ve whipped the butter and added sugar!

Scrape down the sides. And process one more time.

At this point you can put your mixture back in the original coconut oil jar or a larger one.

Or line an 9x9 glass dish with parchment paper or spray with avocado oil or grease with coconut oil (you get the idea.)

Spread all of the mixture evenly in the dish. Score into 9 or 18 pieces.

Put in the freezer for an hour or two. Cut the pieces completely and store in the freezer or refrigerator.

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