Protein Fudge

Enjoy as a post-workout snack or a guilt-free dessert, either way, this Protein Fudge recipe is a versatile and yummy way to incorporate more protein into your diet.

Course Snack

Cuisine American

Prep Time 10

Cook Time 0

Chill 15

Total Time 25

Servings

Calories 158kcal

Author Sharon Rhodes

Ingredients

For the base

1 cup vanilla protein powder
½ cup natural peanut butter
½ cup maple syrup

For the topping

¼ cup chocolate chips
1 tbsp coconut oil
1-2 pinches flaked sea salt

Instructions

Line a loaf pan with parchment paper and set aside.
Next, in a medium mixing bowl, stir together the base ingredients, protein powder, natural peanut butter, and maple syrup. Mix until it has the texture of cookie dough.
Spread the base mixture evenly into the prepared loaf pan. Pop into the freezer.
Meanwhile, in a small saucepan over medium-low heat, melt together the chocolate chips and coconut oil. Keep stirring until the mixture is smooth and spreadable.
Then, take the loaf pan out of the freezer and pour the chocolate mixture on top of it. Use a spatula and spread the chocolate into an even layer. Sprinkle with a pinch of sea salt.
Place the pan back in the freezer for 15 minutes to set.
Slice into squares and enjoy.

Video

Notes

Storage tips

Once you slice the fudge into bars, store them in an airtight container in the fridge or freezer for up to a week.

They will become soft at room temperature so it is best to keep them chilled. If you like a firmer, chewier texture, store them in the freezer. If you prefer a softer bar, store them in the fridge.

Nutrition