Protein Fudge

This high protein fudge recipe packs in 10 grams of protein per serving. It's rich, creamy, and uses healthy ingredients.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 197kcal

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

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.

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.