My recipes for protein fudge are probably the easiest protein recipes on this site. Mix up the ingredients, spoon into a pan, and freeze. This recipe for Chocolate Peanut Butter Freezer Fudge has one extra step, a peanut butter protein swirl, but it's still so easy. And so delicious!

three pieces of chocolate protein fudge with peanut butter swirl on a white serving plate — Chocolate Peanut Butter Protein Fudge

Here I used the True Athlete chocolate whey protein, and I highly recommend it. It is so chocolatey! Like creamy milk chocolate. It made a delicious icing for my Black and White Protein Cookies, and is amazing for protein fudge!

freshly cut chocolate peanut butter fudge on a sheet of unbleached parchment paper — Chocolate Peanut Butter Protein Fudge

This recipe is a twist on my Almond Butter Fudge recipe. Instead of just replacing the almond butter with peanut butter, I took it a step further by adding a peanut butter protein swirl.

Chocolate Peanut Butter Freezer Fudge, your new favorite protein treat. The only hard part is waiting for it to freeze. :)

Recipe

Chocolate Peanut Butter Freezer Fudge

Andréa Marchese

High protein chocolate peanut butter deliciousness! This freezer fudge recipe has amazing flavor and texture, and it's easy to make! Makes 18 pieces.

4.75 from 4 votes

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Prep Time 10

Cook Time 0

Total Time 10

Servings pieces

Ingredients

Fudge base:

1 cup chocolate whey protein powder 104g
3-4 ounces water ⅓ - ½ cup or 90-120ml
½ cup natural peanut butter 128g, I used crunchy
¼ teaspoon sea salt 1.2ml

Peanut butter swirl:

¼ cup powdered peanut butter 24g
¼ cup vanilla whey protein powder 24g
1-1.5 ounces filtered water 2-3 tablespoons or 30-45ml

Instructions

Line a loaf (or similarly sized) pan with parchment paper.
Mix chocolate whey and water (start with 3 ounces water).
Add peanut butter and salt. Mix well.
Add water if needed to get a consistency that can be spooned into the pan. Mix well.
Spoon fudge into pan.
In a small bowl, mix powdered peanut butter, vanilla whey, and water (start with 1 ounce water, add as needed).
Spoon or pipe the peanut butter topping in lines across the fudge.
Swirl by moving the back end of a knife perpendicular to the lines of peanut butter topping.
Freeze for several hours, until the fudge peels cleanly from the parchment and is firm throughout.
Cut into 18 squares (6x3 for a loaf pan).
Enjoy! Store in the freezer.

Notes

A note about substitutions: You can substitute casein powder for the whey powder. For a dairy-free/vegan version, you could use a chocolate pea protein blend in the fudge, and omit the protein powder in the peanut butter swirl. Other vegan powders are chalkier, and wouldn't work well. You could also use 2 tablespoons of peanut butter in place of the powdered peanut butter (and then half the amount of water).

Nutrition

Comments

Andréa says

January 17, 2016 at 7:32 pm

Hi Jenn,
So glad you like the recipe! Thanks for writing in! :)
Andréa
Jenn in cali says

January 17, 2016 at 7:24 pm

Ok....just pulled out of freezer. Just awesome. I used quest protein (its what i have ) and they worked great! I tried to rate 5 stars but it won't let me!
Andréa says

February 27, 2015 at 7:21 am

Easy and delicious. I hope you like it! And thanks for writing in! :)
Lara @ Uptite Mamas says

February 26, 2015 at 11:23 am

you had me at fudge! What an amazing concept. I'm going to have to give it a try!
Andréa says

June 11, 2014 at 3:14 pm

Thanks, Leslie! They are so easy to make. I hope you'll give them a try! :)
Leslie says

June 11, 2014 at 3:08 pm

These look awesome!