The BEST Protein Fudge

The combination of hazelnut, coconut, and chocolate truly makes this the best protein fudge. Your taste buds will dance!

I love these little bites of protein fudge because they pack a lot of flavor in a small piece. Great for when you need a little something after a meal, or if you have trouble hitting your fat macros. (Great as keto fat bombs, too!)

I also have recipes for chocolate protein fudge made with almond butter, chocolate coconut protein fudge made with coconut butter, and chocolate peanut butter protein fudge here. They are also delicious!

Jump to:

• Ingredients
• Equipment
• Instructions
• Substitutions
• Variations
• Storage
• Top tip
• More protein fudge recipes
• Recipe

Ingredients

Since this fudge recipe has layers, the ingredient list is a bit longer than most recipes here. But I promise this fudge is worth the effort!

• coconut butter - this is different from coconut oil! don't use coconut oil.
• hazelnut butter (or make this from hazelnut meal in a food processor)
• unflavored whey or vanilla whey protein powder
• vanilla extract (alcohol free recommended)
• a packet of stevia, a mini scoop of stevia powder, or your sweetener of choice
• chocolate whey protein powder
• cacao powder or cocoa powder
• salt
• water
• cacao nibs (optional) for the topping (as pictured)

The recipe card below has all the quantities.

Equipment

You'll need a few small bowls and spoons to mix up the fudge layers.

If you have a loaf pan, that's a great size pan to use for this recipe. If not, a meal prep container would do! And you'll want to line the pan or container with parchment paper.

If you are using hazelnut meal to make hazelnut butter, you'll need a food processor. I have this budget-friendly food processor, and I love it!

Instructions

1. Start by lining your pan or container with parchment paper. Set it aside.
2. Mix together the coconut and hazelnut butters, and set it aside.
3. Combine the base layer ingredients in one bowl, and the top layer ingredients in another bowl.
4. Mix half of the coconut hazelnut mixture into the base layer, and the other half into the top layer.
5. Spoon or pour the base layer into the parchment-lined pan. Spread it evenly.
6. Spoon the top layer over the base layer, and spread it evenly.
7. Let the protein fudge freeze for several hours, until the parchment peels off cleanly.
8. Cut into pieces, and enjoy!

Substitutions

Any nut butter can replace the coconut butter or hazelnut butter in this recipe. (Almond butter would be a great sub for the hazelnut butter.) It's really just a matter of the flavors going well with each other and going well with the vanilla protein powder and chocolate protein powder.

Using plant based protein powder instead of the whey would result in a different, less smooth mouthfeel. If you do try plant protein powder, I'd go with something like this Orgain powder as it is rather smooth for a vegan protein powder.

Using a whey/casein blend like Quest protein should work well, but you will likely need more water in each mixture.

Variations

Lots of ways to make this recipe your own!

• Go nuts! Add chopped nuts
• Add unsweetened shredded coconut
• Add sugar free chocolate chips
• Use different flavored protein powders - salted caramel might be a good choice!

Storage

🥶 Keep these fudge bites in the freezer to keep them firm.

Top tip

Just a reminder that coconut butter is not the same as coconut oil! (The difference is like peanut butter vs peanut oil.)

More protein fudge recipes

• Almond Butter Chocolate Fudge
• Chocolate Peanut Butter Fudge
• Chocolate Coconut Keto Fudge
• Pomegranate Chipotle Fudge

Recipe