Name: Peanut Butter Chocolate Protein Fudge That Tastes Like Dessert, Hits Like a Workout Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (250 g) natural creamy peanut butter (stirred, no added sugar if possible); 1/2 cup (120 ml) coconut oil (refined or unrefined); 1/3 cup (35 g) unsweetened cocoa powder; 1/2 cup (45–55 g) chocolate or vanilla protein powder (whey isolate or plant-based blend); 1/4–1/3 cup (60–80 ml) maple syrup, honey, or sugar-free syrup (adjust to taste); 1 tsp vanilla extract; 1/4 tsp fine sea salt (increase to 1/2 tsp if peanut butter is unsalted); 2–3 tbsp mini chocolate chips; 2–3 tbsp crushed peanuts; Flaky sea salt; 2–3 tbsp cacao nibs

Ingredients

1 cup (250 g) natural creamy peanut butter (stirred, no added sugar if possible)

1/2 cup (120 ml) coconut oil (refined for neutral flavor or unrefined for coconut notes)

1/3 cup (35 g) unsweetened cocoa powder

1/2 cup (45–55 g) chocolate or vanilla protein powder (whey isolates or plant-based blends)

1/4–1/3 cup (60–80 ml) maple syrup, honey, or sugar-free syrup (sweeten to taste)

1 tsp vanilla extract

1/4 tsp fine sea salt (bump to 1/2 tsp if your peanut butter is unsalted)

Optional mix-ins: 2–3 tbsp mini chocolate chips, crushed peanuts, flaky sea salt, or cacao nibs

Instructions

Step 1: Line an 8×8-inch pan with parchment paper, letting it overhang the sides for easy lifting later.

Step 2: In a saucepan over low heat, gently warm the peanut butter and coconut oil until smooth and glossy. Be careful not to boil.

Step 3: Remove the pan from heat and whisk in the cocoa powder, vanilla extract, and salt until fully combined.

Step 4: Stir in the sweetener of your choice. Taste and adjust sweetness or salt as desired.

Step 5: Gradually whisk in the protein powder to prevent clumps. Aim for a thick, pourable batter. If too thick, add 1–2 tablespoons warm water or almond milk; if too thin, add a bit more protein powder.

Step 6: Fold in any optional mix-ins like chocolate chips or nuts.

Step 7: Pour the mixture into the prepared pan and smooth the top with a spatula.

Step 8: Freeze for 45–60 minutes or refrigerate for 2–3 hours until firm enough to slice.

Step 9: Use the parchment overhang to lift the fudge out of the pan and cut into 16–25 squares. Sprinkle flaky sea salt on top if desired.

Tips & Variations

Use plant-based protein and maple syrup for a vegan version, and check that chocolate chips are dairy-free.

Switch to allulose or monk fruit sweetener for a keto-friendly, low-carb fudge.

Replace peanut butter with sunflower seed butter or tahini for a nut-free option.

Add 1–2 teaspoons instant espresso powder for a mocha twist.

Drizzle melted peanut butter on top and swirl before chilling for a decorative finish.

Storage

Store fudge in an airtight container in the freezer for up to 2 months. Let it sit at room temperature for 3–5 minutes before eating for the best fudgy texture. In the fridge, it will keep about 10 days but be softer and still sliceable. For convenience, wrap individual squares in parchment for grab-and-go snacks, though keep them cool as they melt quickly in warm environments.

FAQs

Can I use casein or a whey-casein blend?

Yes. Casein thickens the fudge more than whey, creating an ultra-fudgy texture. Start with less protein powder and add gradually until you reach a thick, spreadable batter.

What if my fudge is too soft?

Chill it longer or add 1–2 extra tablespoons of protein powder while the mixture is still warm. Adding 1–2 tablespoons of cocoa powder can also help firm it up without altering the flavor much.