Description

Peanut Butter Chocolate Protein Fudge is a rich, silky no-bake dessert that satisfies your sweet tooth while delivering high protein content and balanced macros. Made with peanut butter, cocoa powder, protein powder, and coconut oil, this fudge is creamy, chocolaty, and perfect for meal prep or a pre-workout snack. It requires just five minutes of prep and sets quickly in the freezer or refrigerator, making it an easy and customizable treat for keto, vegan, or nut-free diets.

Ingredients

Scale

Main 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)

Optional Mix-ins

2–3 tbsp mini chocolate chips
2–3 tbsp crushed peanuts
Flaky sea salt
2–3 tbsp cacao nibs

Instructions

Prep the pan: Line an 8×8-inch pan with parchment paper, letting the edges overhang for easy lifting after the fudge sets.
Melt the base: In a saucepan over low heat, gently warm the peanut butter and coconut oil until the mixture is smooth and glossy. Do not allow it to boil to avoid separating the fats or cooking the proteins.
Flavor the mix: Remove the saucepan from the heat and whisk in the cocoa powder, vanilla extract, and fine sea salt until fully combined and smooth.
Sweeten smart: Stir in your choice of sweetener (maple syrup, honey, or sugar-free syrup). Taste the mixture and adjust the sweetness and salt as needed to your preference.
Protein power: Gradually whisk in the protein powder a little at a time to prevent lumps. The batter should be thick but pourable. If too thick, add 1–2 tablespoons of warm water or almond milk; if too thin, add a bit more protein powder.
Optional bling: Fold in any optional mix-ins such as mini chocolate chips, crushed peanuts, flaky sea salt, or cacao nibs.
Pour and smooth: Transfer the mixture into the lined pan and smooth the top evenly with a spatula.
Chill time: Freeze the pan for 45–60 minutes or refrigerate for 2–3 hours until the fudge is firm enough to slice.
Slice & serve: Lift the fudge out of the pan using the parchment edges. Cut into 16 to 25 squares. Optionally, sprinkle flaky sea salt on top before serving for added flavor.

Notes

Do not overheat the peanut butter and coconut oil mixture to avoid grainy texture from fat separation.
Use a quality protein powder to prevent chalky taste; blending the batter can improve texture if needed.
Store fudge in an airtight container in the freezer for up to 2 months or in the refrigerator for about 10 days.
Let fudge sit at room temperature for 3–5 minutes before eating for best texture.
Limit mix-ins to under 1/2 cup total to maintain sliceability and avoid mess.
For vegan or keto adaptations, swap protein powder and sweeteners accordingly.
If fudge is too soft, chill longer or add extra protein powder or cocoa powder to firm up.
If fudge is too dry or crumbly, whisk in warm almond milk or more coconut oil to smooth it out.
Use parchment-lined 8×8-inch pan for ideal thickness; loaf or 9×9 pans can adjust fudge thickness.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: peanut butter fudge, protein fudge, no-bake dessert, high protein snacks, peanut butter chocolate, healthy fudge recipe, freezer fudge, low sugar dessert