Mel Christensen

Mel Christensen

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Choc-Orange Protein Fudge Bars - Low Carb, Gluten Free, Nut Free, *Dairy Free Option



Choc-Orange Protein Fudge Bars

*Low Carb, Gluten Free,  Nut Free, *Dairy Free Option



  • 250g 100% natural unsweetened Tahini (Hulled or unhulled), oil removed and reserved.
  • 60g *100% pure whey protein powder.  ( I used OMA Pure Protein WPI. *For Dairy Free option just use plant-sourced protein)
  • 60g pea protein powder ( I used PEAPRO by Protein Supplies Australia )
  • 65g organic unsweetened cocoa
  • 50g mesquite powder (optional – may be omitted)
  • 150 – 200ml coconut cream (I like Aldi’s just organic brand – you can use Greek yogurt instead if you are dairy tolerant)
  • 1 tbsp. pure vanilla bean paste or extract
  • Few drops of orange essential oil ( I used doTERRA brand)
  • 5g tsp. cinnamon powder
  • 25g black chia seeds
  • 20g Natvia , or preferred NATURAL sweetener (I recommend tasting  as you go and add more according to your own sweet tooth.)



  • 140g “Well Naturally” brand stevia-sweetened dark chocolate- Valencia orange flavour, available at most major supermarkets in the health food section.
  • 1 – 2 tsps of coconut oil



  1. Place all the ingredients, excluding the coating ingredients, into the bowl of a food processor.  Pulse until combined.  If the mixture is a little too dry, add a little more coconut cream(or yogurt if you are dairy tolerant)  to achieve a consistency that can easily be rolled and patted down easily.  Press mixture into a tray lined with baking paper or foil (use a bit of that reserved sesame oil to get the paper to stick). Place in the refrigerator to firm up for about 30 – 60 minutes.
  2. Once set, cut into bars or squares as desired.  A hot clean knife will make this an easier and neater process.  (I also find it helps to lift the entire slab out of the tray and onto a board to make this step easier – and kinder on your knives!)
  3. Melt the chocolate and coconut together in a bowl over gently simmering water (also known as a double boiler).  Stir until smooth.  Cool slightly.
  4. Take one of your bars and resting it on a fork or spatula suspend it over a small clean bowl while you spoon over some melted chocolate until all sides are covered.  It might be a bit tricky at first but you will get better at it.  The less you handle the bar the better.  Once bar is covered place it on a large baking tray that is covered with baking paper. Repeat until all bars are covered.  *If you find this process too fiddly simply pour your melted chocolate mix over the entire slab for a chocolate topping rather than fully coated bars.
  5. Refrigerate tray until set.
  6. Store bars in an airtight container in the refrigerator.  Or for a convenient portable snack, wrap bars individually in cling wrap and store in freezer until needed.


Makes approximately 24 Bars