This smooth, rich Cinnamon Apple Protein Fudge is out of this world! Velvety vanilla fudge that’s topped generously with caramelised cinnamon apple wedges, the best ever taste combo in my opinion! What’s great about this fudge is it doesn’t require an hour’s worth of churning as with traditional fudge, it’s dairy free (vegan in fact) and it is also rich in protein which comes from the almond flour and nut butter. That means it’s even suitable after the gym or a workout to replenish those fatigued muscles.
This was a very poplar recipe so apologies for the delay in posting everyone, please forgive me!
Just look at that texture!
Questions about Cinnamon Apple Protein Fudge
How to make fudge Traditional fudge is made my heating sugar with cream or milk to a very specific (and high) temperature. It requires a lot of beating to get the batter from runny to extremely stiff, which can be rather strenuous. Luckily, the fudge in this recipe does not need to be cooked, or mixed for very long to get that creamy texture. It is also vegan and uses nut flour to achieve a firm texture with better nutritional value.
Is almond meal the same as almond flour and can I use either? Almond meal is the flour made from almonds with their skins on and tends to be quite coarse and grainy. Almond flour is commonly ground into a much finer flour using almonds without their skins so it is also less bitter and a little more neutral in taste. Almond meal can also be used in this recipe, but there will be a slight change in flavour and texture.
Is fudge gluten-free? Fudge does tend to be gluten-free, but it’s always best to look at the labels or ask the chef/manufacturer. This recipe does not use any ingredient that contain gluten.
Makes 36 small chunks
- 300g almond flour
- 180g peanut butter or other nut butter
- 85g coconut sugar
- 3 tbsp maple syrup
- 2 apples sliced into thin wedges
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Combine almond flour, peanut butter, vanilla extract, coconut sugar and maple syrup using wooden spoon or blender until doughy.
- Press into a brownie tin lined with greaseproof paper and refrigerate for at least 1 hour.
- In a saucepan, heat the apples with the cinnamon and a dash of water or lemon juice.
- Simmer until tender (around 10 minutes) and allow to cool to room temperature.
- Lay apple slices on top of the fudge and transfer back to the refrigerator for another hour before slicing and serving.
Made this Recipe?
If you had a go at this Cinnamon Apple Protein Fudge please feel free to give me a shout on Instagram at @food_flaneur– would love to see your pics!
If you like fudge …
You should definitely give these recipes a try:
Big Thanks to…
Holy Cow for my food inspo. You can find their recipe here: https://holycowvegan.net/vegan-barfi-recipe/.