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!
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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
- Start by lining your pan or container with parchment paper. Set it aside.
- Mix together the coconut and hazelnut butters, and set it aside.
- Combine the base layer ingredients in one bowl, and the top layer ingredients in another bowl.
- Mix half of the coconut hazelnut mixture into the base layer, and the other half into the top layer.
- Spoon or pour the base layer into the parchment-lined pan. Spread it evenly.
- Spoon the top layer over the base layer, and spread it evenly.
- Let the protein fudge freeze for several hours, until the parchment peels off cleanly.
- 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
Equipment
- 1 loaf pan or meal prep container
Ingredients
Ingredients for both layers:
- ¼ cup coconut butter melted, 64g (NOT coconut oil)
- ½ cup hazelnut butter 112g
Added for the base layer:
- ¼ cup unflavored whey protein powder 23g
- 2 tablespoons water 30ml
- ½ teaspoon alcohol-free vanilla extract
- 1 packet stevia
Added for the top layer:
- ½ cup chocolate whey protein powder 45g
- 1 tablespoon cacao powder 7g, or cocoa powder
- 1 pinch sea salt
- ¼ cup water 2oz, 60ml
Instructions
- Line a loaf (or similarly sized) pan with parchment paper.
- Mix coconut and hazelnut butters until combined. Set aside.
- Mix the base layer ingredients in one bowl, the top layer in another. Mix each one well.
- Mix half the coconut-hazelnut butter mix into the base layer, and the other half into the top layer.
- Mix each well.
- Pour the base layer into the parchment-lined pan. Spread evenly.
- Spoon the top layer over the base. Spread evenly.
- Let freeze several hours, until the fudge peels cleanly from the parchment.
- Cut into 18 pieces, garnish with cacao nibs (optional, not included in the macros), and enjoy!
- Store in the freezer.
Notes
- 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
Andréa
It's like the difference between peanut butter and peanut oil. Coconut butter is thick and spreadable, made from the flesh of the coconut. Coconut oil is just oil from the coconut. Thanks for writing in. Hope that helps!
JP
Hey. What's the difference between coconut oil and coconut butter?