Salted Chocolate Vegan Fudge

This 6-ingredient, vegan fudge is easy, decadent and packed with our 12% Dutch cocoa Chocolate Pea Protein Powder for the perfect 3pm snack.

  • 250g (2 cups) fresh medjool dates, pitted & soaked in boiling water
  • 300g dark vegan chocolate, melted
  • 140g ( ½ cup) chunky cashew butter
  • ¼ cup coconut oil, melted
  • ¼ cup Two Islands Chocolate Protein Powder
  • ½ tbsp sea salt flakes, plus extra for garnish
  • Sprinkle of freeze-dried raspberries (optional garnish)
  1. In a bowl, mix together the melted coconut oil and the protein powder until it dissolves into a paste. 
  2. Drain the soaked dates and blitz them in a food processes until smooth, then mix into the coconut oil mixture. 
  3. Add the melted chocolate and all the other ingredients and mix well until forms a creamy smooth batter. 
  4. Transfer the mixture into a lined tin and sprinkle with sea salt and dried raspberries,  let it set in the fridge for 1 hour. 
  5. Slice with a hot knife into bite sized  pieces, it will be a decadent fudgy texture. Store in a container in the fridge.