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    Home > Blog > Protein Desserts > Protein Fudge and Filled Chocolates

    Almond Butter Fudge

    Updated: Sep 16, 2022 · Published: Dec 5, 2013 · By Andréa Marchese · This post may contain affiliate links · 10 Comments

    Jump to Recipe Print Recipe

    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!

    three pieces of fudge on a white plate with a red background
    Almond Butter Fudge

    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.

    Jump to:
    • 🍫 Ingredients
    • 👩🏼‍🍳 Instructions
    • 🍫 Substitutions
    • 🥥 Variations
    • 🥣 Equipment
    • 🥶 Storage
    • 🍫 More protein fudge recipes you'll love
    • 🥣 Recipe

    🍫 Ingredients

    • chocolate whey protein powder
    • cocoa powder
    • water
    • almond butter
    • sea salt (or regular salt)

    👩🏼‍🍳 Instructions

    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.)

    🍫 Substitutions

    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.

    🥥 Variations

    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!

    🥣 Equipment

    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.

    🥶 Storage

    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

    • six pieces of double layer fudge with cacao nibs on top
      The BEST Protein Fudge
    • three pieces of chocolate protein fudge with peanut butter swirl on a white serving plate
      Chocolate Peanut Butter Freezer Fudge
    • six pieces of chocolate protein fudge with pieces of pomegranate and a sprinkle of chili powder on a white plate on a hot pink background
      Pomegranate Chipotle Protein Fudge
    • chocolate fudge with white peppermint swirls on a white plate on a red linen
      Peppermint Swirl Protein Fudge

    🥣 Recipe

    three pieces of fudge on a white plate with a red background

    Almond Butter Fudge

    Makes 16 fudge squares (4 servings).
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 153kcal
    Author: Andréa
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    Equipment

    • mini loaf pans
    • parchment paper
    • mixing bowl

    Ingredients

    • 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

    Instructions

    • 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.)

    Notes

    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.

    Nutrition

    Serving: 1/4 recipe | Calories: 153kcal | Carbohydrates: 6g | Protein: 12g | Fat: 9g | Fiber: 2g | Sugar: 2g | Net Carbohydrates: 1g
    Tried this recipe?Mention and tag us! @proteincakery

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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