I'm not traditionally a fudge gal but THIS baby check marks all the boxes. It's not too heavy, and just sweet enough... This recipe was adapted from @kalejunkie.
3/4 cup cacao powder
3/4 cup creamy cashew butter
3 tbsp maple syrup
1/2 cup coconut oil
2 scoops collagen powder (optional- I used vital proteins)
1 1/2 cup mini vegan marshmallows (dandies brand)
Line a 9 x 5 pan with saran wrap and set aside. In a small saucepan over low heat, melt the coconut oil first. Then whisk in the remaining ingredients (except the marshmallows). Once the mixture is smooth and there are no lumps, turn the heat off and let it sit to room temperature- this is an important step! Add 1 1/4 cup marshmallows to the cooled mixture, then transfer to the lined loaf pan. Add a few extra (1/4 cup marshmallows on top. Place the loaf in the freezer for 2 hours before slicing into smaller squares. Store in the freezer for up to a week!