Cashew & Collagen Fudge Bites
Collagen Fudge Brownies are a perfect healthy snack, naturally low carb and high protein. If you cook them a bit longer they will be a more brownie like texture, but slightly underbaked will give you a soft fudgy treat. They firm up when stored in the fridge and I highly reccomend eating them cold, allowing the flavour and texture to develop.
Collagen powder can now be found in most supermarkets, it can be quite sticky like gelatine powder. It dissolves well in liquid, hot or cold, and is less likely to form tough & dry baked goods like other protein powders do (whey especially). Collagen is also flavourless and it’s important not to use a blended or flavoured product for these as the results in your Collagen Fudge bites might be dramatically different.
If you like these a bit sweeter, you could add a melted chocolate drizzle on top. Made as-is they are only just sweet enough to balance the bitter cocoa and cashew flavour. This makes them rich and intense, certainly good to satisfy a chocolate craving in a calorie deficit. You can cut these Collagen Fudge bites into larger squares if you prefer, but mini squares make the perfect bite sized snack. I really enjoy having these alongside an espresso coffee or long black as a mid-morning pick-me-up.
If you are looking for other high protein snack ideas, check out the high protein archive for more great recipe ideas.
Collagen Fudge Bites
Soak Cashews in 100ml Water (overnight if possible - but at least half an hour) and then blend into a thick paste.
Preheat oven to 180°C (356°F)
Combine the cashew paste with remaining ingredients and spoon into lined baking pan (I used 20cm Square Pan)
Bake for 20mins, or until set. Test with a wooden skewer, will still be slightly fudgy - don't overbake as it can get rubbery.
Allow to cool in pan 10mins then remove to cool fully on a wire rack.
Once Cool, refrigerate in a sealed container.
Ingredients
Directions
Soak Cashews in 100ml Water (overnight if possible - but at least half an hour) and then blend into a thick paste.
Preheat oven to 180°C (356°F)
Combine the cashew paste with remaining ingredients and spoon into lined baking pan (I used 20cm Square Pan)
Bake for 20mins, or until set. Test with a wooden skewer, will still be slightly fudgy - don't overbake as it can get rubbery.
Allow to cool in pan 10mins then remove to cool fully on a wire rack.
Once Cool, refrigerate in a sealed container.
Notes
Recipe Notes
The soaked cashews are key to the rich fudgy texture in these Cashew & Collagen Fudge bites, so unfortunately no you can’t substitute different nuts in this particular recipe.
You can add some chocolate chips, dried fruit or other nuts as mix-ins if you prefer. Keep in mind these are fairly dark and slightly bitter, so a nut like walnut would need to be sparing and balanced out with something sweet.
Key Ingredients
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