A few years ago, I went on an eggnog strike. I refused to drink it. Nada. None. Nothing eggnog flavored. Gross.
It wasn’t for health reasons either… I just over did it on the eggnog one time. And it ruined it.
But lately, I’ve been getting back into it. Eggnog waffles, eggnog syrup…… I even bought eggnog flavored coffee.
So, in my quest to create some healthier holiday treats, I needed something eggnog. And then I got a craving for fudge.
Eggnog Fudge. Perfect.
Add in some protein. No refined sugars. Healthy Fats.
It is really very simple to make. I used Bolthouse Farms holiday nog for this recipe purely because it is healthier, has a higher protein content, and fewer sugars. However, any low fat eggnog should work.
First, I combined my coconut oil and almond butter in a sauce pan.
Once it melted, I added in my eggnog extract, my nutmeg, my maple syrup, and my eggnog.
I then stirred in my protein powder and mashed banana.
I used an immersion blender to make the entire mixture smooth.
Right before I spooned the mixture into my mini muffin tins, I added in a handful of dried cranberries.
You could also pour the mixture into a bread pan for squares of fudge.
Freeze that fudge firm and you are ready to enjoy!! I would keep them in the freezer to keep them nice and firm but a few minutes out of the freezer in a warm house and they are READY to enjoy with a wonderful fudge texture.
What are your favorite Christmas flavors????
- 1/2 cup Almond Butter
- 1/2 cup Coconut Oil
- 2 T Real Maple Syrup
- 1/2+ cup of Bolthouse Farms Holiday Nog or low fat eggnog
- 1/4 t nutmeg
- 1 Scoop of Vanilla Whey Protein Powder (I used Its About Time)
- 1/2 banana, mashed
- 1/2 t of eggnog extract
- 1 Handful of dried cranberries
- In a small saucepan, combine and melt almond butter and coconut oil.
- Add in maple syrup, eggnog, nutmeg, and extract.
- Remove from heat and stir in mashed banana and protein powder.
- Blend with an immersion blender (or real blender) until smooth consistency.
- Add in your dried cranberries.
- Pour into a mini muffin tin.
- Place in the freezer for an hour.
- Serve slightly thawed, keep in the freezer or fridge.