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Health

Did You Say Salted Quinoa Fudge Cups? Here’s The Recipe.

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Photo: Courtesy of Velo Press/Aaron Colussi
Photo: Courtesy of Velo Press/Aaron Colussi

Republished with permission of VeloPress from Rocket Fuel: Power-Packed Food for Sports and Adventure by Matt Kadey, RD. See more recipes at www.rocketfuelfoods.net.  

Every good deed deserves a reward. So after a health-boosting workout, why not luxuriate in some fudge? Of course, this version has more of what you need to recover well than any typical store-bought fudge. Case in point: I’ve worked in some protein powder, banana, and quinoa puffs for extra recovery protein and carbohydrates.

Dairy-free, Freezer-friendly, Gluten-free, Vegan or Vegetarian

Servings: 12

Active Time: 20 min.

No mini-muffin tray? You can also mold the fudge in lightly greased ice cube trays. You may need to use a butter knife to unmold the set fudge pieces.

Ingredients

½ cup almond butter
½ cup protein powder
1/3 cup softened coconut oil
¼ cup cocoa powder
¼ cup pure maple syrup
1 medium-sized ripe banana
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup quinoa puffs
1 teaspoon flaky salt, such as fleur de sel or Maldon

Directions

Place almond butter, protein powder, coconut oil, cocoa powder, maple syrup, banana, vanilla, and cinnamon in a food processor or blender and blend until smooth. Pulse in quinoa puffs.

Divide mixture among 24 silicone mini-muffin cups or paper-lined metal mini-muffin cups. Sprinkle salt over tops. Place tray in freezer until set, about 1 hour. The fudge cups will remain fairly soft and won’t freeze solid. Unmold fudge cups and keep in an airtight container or zip-top bag in the freezer for up to 1 month. They can also be transported to an event in a cooler.

Game Changers: Swap out almond butter for peanut butter + Sweeten with brown rice syrup or honey instead of maple syrup + Replace quinoa puffs with other small cereal puffs, such as millet

Nutrition Data per Serving

Calories: 177
Protein: 7 g
Fat: 13 g
Carbs: 13 g
Fiber: 1 g
Sodium: 197 mg

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