Cake Batter Freezer Fudge | PALEO

Servings:

Calories: 89kcal

Melt the coconut oil and ghee in a small bowl.
To a food processor, add the cashew pieces, protein powder, maple syrup, coconut milk, vanilla, and sea salt. Pour in the melted oil & ghee. Pulse until smooth.
Add the sprinkles, and pulse just a couple of times to mix them in.
Transfer the mixture to a baking dish lined with parchment paper (mine was 9" x 9"). Add some extra sprinkles, then smooth over the top.
Freeze the fudge until firm, about 1 to 2 hours.
Use a hot knife to slice into squares (I run my knife under hot water, then dry with a paper towel between each slice).
Eat it straight from the freezer, or let it sit out at room temperature for just a minute or two if you want it softer. Enjoy!

Butter will work if that's what you have, but ghee really gives it that true cake batter flavor!
I like the creamy consistency of coconut milk, but you could use any milk substitute!
You could easily double this recipe, like I did, for extra thick fudge squares or filling up a larger pan.
raw cashew pieces
vanilla protein powder
sprinkles