Chocolate Peanut Butter Protein Fudge
Prep time
Total time
Makes 18 pieces (6 servings).
Serves: 6
Fudge base:
Peanut butter swirl:
  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.
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 Information
Serving size: 3 pieces Calories: 229 Fat: 12g Carbohydrates: 8g Sugar: 2g Fiber: 3g Protein: 21g
Recipe by Andréa's Protein Cakery at