We’d like to share a recipe from our friends at Ascent 

Prep Time: 5 minutes
Cook Time: 5 minutes
Freeze Time: 1-2 hours
Servings: 30


24 ounces dairy-free semi-sweet chocolate, chopped
2 cups cashew butter
2 teaspoons pure vanilla extract
2 scoops Ascent Chocolate Plant Protein
1 cup walnuts, chopped, plus more for topping
2 teaspoons orange zest, plus more for topping
½ teaspoon flake salt, for topping


  1. Line an 8-inch x 8-inch baking pan with parchment paper or wax paper. Set aside.
  2. Place chocolate in a microwave safe dish and place in the microwave. Melt chocolate in 30-second increments, stirring as needed, and checking to make sure it doesn’t burn.
  3. Once melted, add cashew butter and vanilla extract. Usea spatula to stir to combine.
  4. Add the protein powder and mix immediately. It will firm up a bit, and should have a cookie dough-like texture.
  5. Fold in the walnuts and orange zest.
  6. Transfer fudge to the prepared baking dish and smooth the surface.
  7. Top with more walnuts, orange zest, and flake salt.
  8. Place in the refrigerator until firm, 1-2 hours.
  9. When ready to serve, cut into roughly 2-inch squares.


Fudge will keep in an airtight container in the refrigerator for 1 week, or in the freezer for up to 1 month.

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