One of my favorite nighttime snacks: almond butter fudge. It's chewy and chocolatey and delicious! And the macros are perfect for an end-of-day treat!
This healthy fudge recipe is a simple mix of chocolate whey protein, cocoa powder, and almond butter. Oh, and a little sea salt. Don't forget the salt, like I sometimes do. It really brings out the chocolatey flavor!
After creating this recipe (and loving it so much), I created several variations. My favorite is (aptly titled) The BEST Protein Fudge (chocolate, hazelnut, and coconut combo!). When you want a kick of heat, try my Pomegranate Chipotle Fudge. And of course you can't go wrong with Chocolate Peanut Butter Fudge!
The only problem with this double chocolate protein fudge is that whenever I make it, I can't resist eating it before putting it into the pan to set. Try it. You'll see.
- chocolate whey protein powder
- cocoa powder
- almond butter
- sea salt (or regular salt)
Line two mini loaf pans with parchment paper.
Mix protein powder with cocoa.
Add water (start with 3 tablespoons), and mix.
Add almond butter and salt. Mix well.
If the fudge is too thick to spoon into a pan, add another tablespoon of water. Mix well.
Spoon fudge into parchment-lined pans.
Freeze for 1-2 hours, until the parchment peels cleanly from the fudge.
Cut into squares, and enjoy!
Store in the front of the freezer. (If they get too frozen, leave at room temperature for a couple of minutes before eating.)
This recipe will likely also work with a whey/casein blend like Quest protein powder or PEScience protein. You'll need more water, though.
I wouldn't recommend using plant protein powders in this recipe, as they wouldn't yield a creamy fudge.
Swap the almond butter with another nut butter like hazelnut butter 😍 , peanut butter, coconut butter, or cashew butter.
Swap the chocolate whey protein with a cinnamon protein, or even a vanilla whey and add sugar free chocolate chips!
You'll need two mini loaf pans (these are the size I used).
Parchment paper is a must!
You'll need a bowl to mix the fudge, of course. If you're looking for nice mixing bowls, I love this set of mixing bowls from Target. It is reasonably priced, and the bottoms of the bowls have rubber for non-slip mixing.
This fudge will live happily in your freezer. If you keep it near the front of your freezer, it should stay soft enough to eat straight away. If the fudge gets too frozen, let it sit at room temperature for a couple of minutes to soften.
🍫 More protein fudge recipes you'll love
- mini loaf pans
- ½ cup chocolate whey protein powder
- 4 teaspoons cocoa powder
- 3-4 tablespoons water as needed, or more if using a whey/casein blend
- ¼ cup almond butter
- ⅛ teaspoon sea salt or regular salt
- Line two small loaf pans with parchment paper.
- Mix protein powder with cacao.
- Add water (start with 3 tablespoons), and mix.
- Add almond butter and salt. Mix well.
- If the fudge is too thick to spoon into a pan, add another tablespoon of water. Mix well.
- Spoon fudge into parchment-lined pans.
- Freeze for 1-2 hours, until the parchment peels cleanly from the fudge.
- Cut into squares, and enjoy!
- Store in the front of the freezer. (If they get too frozen, leave at room temperature for a couple of minutes before eating.)
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