Protein Fudge
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My protein fudge recipe is a rich and decadent dessert that comes together effortlessly and packs in 10 grams of protein per serving.
I love making fudge because it’s easy, versatile, and just different enough to impress everyone I share it with. If I can sneak in some extra protein into my day, that’s even better.
This high-protein fudge is one of my sneaky dessert hacks. I started with my cookie dough protein bars, and tweaked them to be more fudge-like…while still being healthy. I tested this recipe multiple times to ensure it was creamy, rich, and practically melts in your mouth.
How did I know this recipe was a huge success? Well, my partner, who has an intense sweet tooth, couldn’t tell the difference between this and classic fudge. Winning!
Table of Contents
Why make my high-protein fudge
- Healthier. Besides the protein, I made sure the other ingredients had some nutritional merit.
- Easy to customize. Use other types of nut butter, switch up the sweetener, or add mix-ins. You can jazz it up as much as you’d like!
- FAST. I’m talking less than ten minutes of prep work. The hard part is waiting for it to set!
What readers are saying
★★★★★ – “These were so easy to make and tasted like peanut butter buckeyes- Yum!” – Elise from Facebook
Key Ingredients
This isn’t the complete list, but just some notes on the main ones and my tested substitutions. Find the full printable recipe below.
- Peanut butter. For the base of the fudge. You can make your own or use the store-bought creamy peanut butter. Now, peanut butter IS overpowering in flavor, so feel free to use almond butter (my favorite), cashew butter, or sunflower seed butter.
- Brown rice syrup. For sweetness. This can be swapped with agave or maple syrup.
- Oat flour. To thicken the fudge and absorb some of the moisture. Instead of oat flour, you can use almond flour or coconut flour. If you use coconut flour, add a little less since it’s more absorbent than oat flour.
- Vanilla protein powder. I tested this with Optimum casein vanilla, Growing Naturals vegan vanilla, and Isopure vanilla whey. I prefer the casein and vegan protein, but all worked fine. Just make sure you enjoy the flavor of the protein powder!
How to make no bake protein fudge
Step 1- Prep: Combine dry ingredients in a large mixing bowl and set aside. Melt the peanut butter and brown rice syrup together.
Step 2- Combine: Pour the wet ingredients into the dry and mix until fully incorporated. If the batter appears too crumbly, add milk until a thick batter forms.
Step 3- Refrigerate: Pour the fudge batter into the prepared baking dish and press firmly into place. Refrigerate for at least 20 minutes to firm up.
Step 4- Add chocolate, slice, and serve: While the fudge is setting, melt the chocolate chips with coconut oil. Drizzle over the top of the fudge. Let the chocolate set before slicing and serving.
Arman’s pro tips
- Leave some parchment paper sticking out of the pan so it’s easier to remove the fudge once it’s set.
- Add liquid if needed. Depending on the protein powder you use, you may need to add some water to make it smooth and mixable. Start with one tablespoon of water at a time and continue adding more as needed. As a reference, Optimum casein required almost 1/3 cup of water to get things moving, whereas Isopure needed just two tablespoons.
- Run the knife under hot water. Keeping the knife warm will help slice the fudge into clean, even pieces.
Storage instructions
To store: Leftover protein fudge is best stored in the fridge. Refrigerated in an airtight container, it will last up to three weeks.
To freeze: Store leftover fudge in a freezer-safe container and freeze it for up to three months.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Protein Fudge
Ingredients
- 2 cups peanut butter can sub for almond, cashew, sunflower seed or soy nut butter
- 1/2 cup brown rice syrup can sub for agave or maple syrup
- 1 1/2 cups oat flour
- 1 cup vanilla protein powder
Chocolate topping
- 1/3 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line an 8 x 8 inch loaf pan or cake tin with parchment paper and set aside.
- In a mixing bowl, add the oat flour and vanilla protein powder and set aside.
- In a microwave-safe bowl or on the stovetop, combine the peanut butter with brown rice syrup and melt together. Whisk to ensure it is combined. Pour into the dry mixture and mix until fully incorporated. If the batter is a little crumbly, slowly add water until it is smooth.
- Pour the batter to a lined baking dish and press firmly into place. Refrigerate for at least 20 minutes to firm up.
- While the bars are firming up, melt the chocolate with coconut oil and drizzle over the top. Let it set before slicing.
Notes
- Protein powder: Any protein powder works, including non-vanilla flavored ones. I recommend Optimum casein vanilla and Growing Naturals vanilla.
- Liquid: I use water, but feel free to use milk.
- Leftovers: Keep in the fridge for up to 3 weeks or the freezer for 3 months.
Nutrition
More high-protein desserts
- Protein pudding
- Protein Rice Krispies
- Protein brownies
- Protein balls
- Protein cheesecake
- Protein cookies
Originally published March 2017
Good and healthy imgredients. Brown rice syrup I actually buy often.
Brown rice syrup I didnt find but I have agava syrup it should still be good?
It seems good recipe but very much caloric. How many pieces you reccomend to have daily?
Making these now! They look yummy:) Thank you.
SO welcome! 🙂
iS THERE SOMETHING I CAN REPLACE INSTEAD OF
THE RICE PROTEIN?
Hi! You can omit it completely 🙂
As I am trying to reduce carbs (and secondary to allergies to almond/coconut in some of your other recipes) as much as possible, is it possible to substitute flax meal or sunflower flour for the oat flour, or for almond/coconut flour in other recipes? So many of your recipes look amazing and I REALLY want to try them so I am looking for viable substitutes to make them work for me. Thanks in advance for any help you can give! Also…love Sunbutter…it is a fave in my house!
You can try that, but I can’t vouch for it as I haven’t tried it myself.
where do you get HEALTHY chocolate frosting? Is there such a thing??? (PLEASE say YESSS!)
Sure is, check out the link which includes a protein packed frosting!
I don’t like using protein powder, what should I use instead or do I just omit that and it will still come out fine?
You sure can- You may need to add a dash more oat flour to firm up 🙂
These sound delicious and look so easy to make, too!
Oh man these look amazing!! Whats not to love!
I am making these today! I was so excited when I looked to find I had everything needed! Thanks for the recipe, can’t wait to try them!
I always thought buckeyes were the silliest name for those treats…but I still loved ’em! But you are indeed right that they involve a lot of peanut butter, sugar and chocolate (mmmm….chocolate…). Love that you created a healthified (is that a word?) version of these bad boys! Looks delicious, mate!