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Chocolate Cashew Collagen Fudge

Chocolate Cashew Collagen Fudge
23 December 2019 Haidee Harvey-Brown
In Recipes

Hold up hold up…..


Rich, decadent, and dark chewy fudge with….

Creamy cashew butter?

Salted chocolate and hints of maple and vanilla?

Boosted with collagen protein powder, and packed with healthy fats?

Refined sugar free, low overall sugar and carb content?


PLUS incredibly easy and quick…..


Yes and YES!



These are for my fellow dark chocolate lovers. Traditionally fudge is very sickly sweet and a recipe (pun definitely intended) for great big blood sugar roller coaster ride – not as fun as it sounds sadly! I encourage you to indulge while also nourishing your body with an antioxidant and mineral hit, quality protein, and a serving of healthy fats to fuel stable energy and a happy brain!


I created this as a festive treat and gift with my mum in mind who has always enjoyed fudge, but also loves and appreciates a good healthy alternative. Food is one of my love languages, no surprise, but gifting something that promotes health while also providing a good dose of tasty happiness is how I give best! So now I pass on to you the gift of a recipe…please enjoy and share!



  • 1 cup cashew butter
  • ¼ cup maple syrup
  • 300g 90% dark chocolate (I used 3 bars of lindt 90%) 
  • ¼ cup butter
  • 2 tbsp coconut oil
  • 4 tbsp arrowroot flour
  • 12 tbsp (6 scoops) unflavoured collagen protein powder (I used the Hunter and Gather brand)
  • 2 tsp vanilla essence
  • Sea salt



  1. In a saucepan over a low heat combine the cashew butter, maple syrup, butter, coconut oil, and vanilla. Stir until melted and well combined then take off the heat.
  2. Roughly chop of break apart the chocolate and add to the mix while it is still warm enough to melt it.
  3. Next stir in a pinch of salt, all the collagen powder and arrowroot flour. Your mix should resemble a thick slightly sticky cake batter (this will depend on the consistency of the cashew butter – mine was not runny/thin but quite thick)
  4. Line a square baking tin with grease proof paper for easily removing the fudge once set, and spread the mix evenly, then sprinkle with more sea salt.
  5. Leave to set in the fridge (not freezer) for 2-4 hours before chopping. after leaving overnight or anything above 6 hours it is fully set. You can store them in the fridge but, unlike many other ‘healthier’ fudge recipes I’ve tried in the past, this actually holds up great out of the fridge stored somewhere cool also.



  • Protein powder alternatives: Collagen mixes and dissolves differently to any other protein powders, you could try adding in a protein powder of choice gradually but would likely need less so I would suggest trying with half the amount and I think the end texture would be further from traditional fudge. You could also omit completely and add in 1 extra Tbsp of arrowroot powder.
  • To make dairy free use all coconut oil or coconut butter in place of the butter.
  • Honey would also work instead of the maple syrup (I would advise against agave syrup though as is not a particularly healthy alternative to white sugar or other highly processed syrups)
  • In step 3 I also added in around ½ – 1 tsp cinnamon. This is optional to taste, you could also try adding in some other flavours or choice such as coffee or orange but I can’t vouch for this or provide specific amounts.


This made a large amount – I still had leftovers (which mysteriously disappeared!) after filling two of these large glass jars as pictured below.

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