Chocolate Peanut Butter Freezer Fudge
High protein chocolate peanut butter deliciousness! This freezer fudge recipe has amazing flavor and texture, and it's easy to make! Makes 18 pieces.
Servings: 18 pieces
Calories: 76kcal
Ingredients
Fudge base:
- 1 cup chocolate whey protein powder 104g
- 3-4 ounces water ⅓ - ½ cup or 90-120ml
- ½ cup natural peanut butter 128g, I used crunchy
- ¼ teaspoon sea salt 1.2ml
Peanut butter swirl:
- ¼ cup powdered peanut butter 24g
- ¼ cup vanilla whey protein powder 24g
- 1-1.5 ounces filtered water 2-3 tablespoons or 30-45ml
Instructions
- Line a loaf (or similarly sized) pan with parchment paper.
- Mix chocolate whey and water (start with 3 ounces water).
- Add peanut butter and salt. Mix well.
- Add water if needed to get a consistency that can be spooned into the pan. Mix well.
- Spoon fudge into pan.
- In a small bowl, mix powdered peanut butter, vanilla whey, and water (start with 1 ounce water, add as needed).
- Spoon or pipe the peanut butter topping in lines across the fudge.
- Swirl by moving the back end of a knife perpendicular to the lines of peanut butter topping.
- Freeze for several hours, until the fudge peels cleanly from the parchment and is firm throughout.
- Cut into 18 squares (6x3 for a loaf pan).
- Enjoy! Store in the freezer.
Notes
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
Serving: 1/18 recipe | Calories: 76kcal | Carbohydrates: 3g | Protein: 7g | Fat: 4g | Fiber: 1g | Sugar: 1g | Net Carbohydrates: 2g
