Chocolate Frosting Protein Fudge {vegan, glutenfree}

Step 1

Line all 12 cups of a standard muffin tin with paper or foil liners.

Step 2

In a small bowl, cover dates with enough hot (not boiling) water to cover; let soak 15 minutes. Drain, reserving1/4 cup soaking water.

Step 3

In a food processor process the dates and beans until blended. Add the protein powder, cocoa powder, peanut butter, coconut oil, and salt, Process until blended, stopping and scraping down sides of bowl 1-2 times, and adding a few tablespoons reserved water as needed until mixture is light and fluffy (like frosting!). Taste for sweetness; if desired, add additional stevia to taste.

Step 4

Scoop about about 3 tablespoons batter for each round (it will be fluffy, but still easy to handle, like a soft clay); shape into a ball, then flat slightly into a puck shape. Place in prepared cups. If desired, sprinkle with sprinkles. Refrigerate for at least 2 hours until firm.