Protein Fudge

This protein fudge is a rich and decadent dessert that comes together effortlessly and packs a whopping 15 grams of protein per serving. Creamy peanut butter, protein powder, and a melted chocolate drizzle combine to make the healthiest and most delicious fudge you’ve ever had!

I love making fudge because it’s easy, versatile, and just out of the ordinary enough to impress everyone I share it with. If I can sneak in some extra protein into my day, that’s even better.

As much as I love a good protein shake or smoothie, there’s something satisfying about squeezing in a little more nutrition into even the most decadent desserts. This recipe is every bit as indulgent as our maple fudge or Nutella fudge, yet it has enough protein to keep you full and energized for hours. 

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. How to make protein fudge
4. Recipe tips and variations
5. Storage instructions
6. More high-protein desserts to try
7. Protein Fudge (Recipe Card)

Why this recipe works

• A no-bake recipe. Just like my 3-ingredient fudge, this protein fudge comes together in minutes and sets in the fridge, so you’ll only be hands-on briefly.
• Healthier. This fudge recipe is gluten-free and can easily be made vegan by using vegan protein powder and non-dairy milk. 
• Perfect for peanut butter lovers. Peanut butter is the star of this recipe. It adds a creamy texture and a subtle salty flavor that meshes perfectly with the rest of the ingredients.
• 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!

If you’re trying to fit more protein into your meals, try our protein waffles, protein bread, or protein coffee. 

Ingredients needed

You’ll need 5 ingredients for the fudge plus 2 for the topping, and most of them can be modified to suit your preferences. Here’s what you’ll need for the fudge:

• Peanut butter. For the base of the fudge. You can make your own or use the store-bought creamy peanut butter. Not a fan of peanut butter or know someone with an allergy? Swap the peanut butter for almond butter, cashew butter, hazelnut butter, or soy nut 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 prefer casein, brown rice, or pea protein powders for baking.
• Milk. Just enough to help combine the ingredients. Any dairy or non-dairy milk will work. 

Chocolate topping

• Chocolate chips. To melt and drizzle over the fudge.
• Coconut oil. To help melt the chocolate. 

How to make protein fudge

Step 1- Prep work: Line an 8×8-inch loaf pan or cake tin with parchment paper and set aside. 

Step 2- Mix the wet and dry ingredients: Combine oat flour and protein powder in a large mixing bowl and set aside. In a separate microwave-safe bowl or on the stovetop, melt the peanut butter and brown rice syrup together.

Step 3- Mix the wet and dry ingredients: Pour the wet ingredients into the dry and mix until fully incorporated. If the batter appears too crumbly, add water or milk until a thick batter forms. 

Step 4- 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 5- 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. 

Recipe tips and variations

• Leave some parchment paper sticking out of the pan. So it’s easier to remove the fudge once it’s set. 
• Run the knife under hot water. Keeping the knife warm will help slice the fudge into clean, even pieces. 
• Make oil-free fudge. Instead of coconut oil, use melted cocoa butter.
• Sprinkle with flaky sea salt. A little salt will amplify the other ingredients and add a nice salty-sweet flavor.
• Make chocolate peanut butter fudge. Use chocolate protein powder and melt chocolate chips with the peanut butter.

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.

More high-protein desserts to try

• Pudding– Smooth, creamy, and made with only two ingredients.
• Rice krispies– A childhood favorite, made with over 10 grams of protein per square. 
• Brownies– Rich and decadent brownies made entirely gluten-free
• Energy balls– The perfect pick-me-up with 40 different flavor combinations.
• Cheesecake– Healthy cheesecake with over 30 grams of protein per serving.
• Cookies– Flourless and soft and chewy.