Prot: 21 g, Carbs: 8 g, Fat: 12 g, Cal: 229 (3 pieces).

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 Protein Fudge has one extra step, a peanut butter protein swirl, but it’s still so easy. And so delicious!

Here I used the True Athlete chocolate whey protein from the Vitamin Shoppe, 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!

This recipe is a twist on my Double Chocolate Protein 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 that is similar to my recipe for Peanut Butter Protein Frosting.

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

4.0 from 1 reviews

Chocolate Peanut Butter Protein Fudge

 

Author: Andréa

Nutrition Information

• Serves: 6

• Serving size: 3 pieces
• Calories: 229

• Fat: 12g
• Carbohydrates: 8g
• Sugar: 2g
• Fiber: 3g
• Protein: 21g

Prep time:  10 mins

Total time:  10 mins

Print

Makes 18 pieces (6 servings).

Ingredients

Fudge base:

• 1 cup natural chocolate whey protein powder (104g)
• 3-4 ounces filtered water (1/3 - ½ cup or 90-120ml)
• ½ cup natural peanut butter (128g)
• ¼ teaspoon sea salt (1.2ml)

Peanut butter swirl:

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

Instructions

1. Line a loaf (or similarly sized) pan with parchment paper.
2. Mix chocolate whey and water (start with 3 ounces water).
3. Add peanut butter and salt. Mix well.
4. Add water if needed to get a consistency that can be spooned into the pan. Mix well.
5. Spoon fudge into pan.
6. In a small bowl, mix powdered peanut butter, vanilla whey, and water (start with 1 ounce water, add as needed).
7. Spoon or pipe the peanut butter topping in lines across the fudge.
8. Swirl by moving the back end of a knife perpendicular to the lines of peanut butter topping.
9. Freeze for several hours, until the fudge peels cleanly from the parchment and is firm throughout.
10. Cut into 18 squares (6x3 for a loaf pan).
11. 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).

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