Protein Fudge

  • Yield: 12 servings


  • 1 cup Ripple Vanilla Milk
  • 1/3 cup cocoa powder
  • 3 tablespoons honey (or agave)
  • 4 scoops Ripple Unflavored Protein Powder
  • ½ cup peanut butter
  • 4 ounces walnuts, chopped


  1. Combine all ingredients (except walnuts) in a food processor and blend until smooth.
  2. Stir in walnuts.
  3. Spread mixture into a small glass baking dish (we used a 6-inch by 8-inch dish) lined with plastic wrap.
  4. Place in the freezer two hours, or until set. Remove from freezer, cut into squares, and enjoy!
  5. Store leftover fudge in the freezer until ready to eat.

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