The Best Chocolate Chip Protein Fudge (Gluten Free, Vegan)

Prep: 60 minutesCook: 0 minutesTotal: 60 minutes
Yield: 6 - 9Categories: Desserts, Snacks
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This delicious Chocolate Chip Protein Fudge is a great recipe to make if you are trying to get a little bit more creative with how you hit your daily protein goal.

After creating my original freezer fudge recipes I had a few requests to create a higher protein version, so I amended my Chocolate Chip Peanut Butter Freezer Fudge recipe to include protein powder. If you are not really interested in incorporating high protein dessert recipes into your diet just go ahead and make the original. I do plan to trial adding protein powder into one of my double chocolate fudge recipes, however, it made sense to start with this one given it is the most basic.

I use a vegan vanilla protein powder in this recipe, however, if you wanted to you could experiment using a chocolate or caramel flavour if you fancied. If you are not dairy free, you could try this recipe using dairy containing milk, protein powder and chocolate, however, I do use vegan versions in this. I have made this protein fudge with almond milk and soya milk but am fairly confident any would work.

I prefer to use a chocolate bar that I have chopped into chunks myself as opposed to chocolate chips so just use whichever you prefer. I like these to be fairly packed with chocolate so use around 100g, however, you could use as much or as little as you want. You could even melt the chocolate and drizzle them over the top once set.

Although I have noted the prep time to be one hour, this also includes the time needed for this protein fudge to set. The actual act of making the fudge will only take you a few minutes. This is edible before you place it in the freezer to set so if you are a little short on time you could just eat this as cookie dough.

Make sure you allow time for the coconut oil to cool once it has melted otherwise you risk accidentally frying the other ingredients. You will need to use a peanut butter that is firm in consistency as opposed to runny for this recipe.

I usually use a small brownie tray, (6 or 8 inches), to pack this into or use individual brownie trays. Realistically you could press this into any small container it just depends on how you would like it to look once set.

If you like this recipe why not up the ante and try my Protein Snickers recipe which is loosely based on this. If you are looking for other dessert recipes that incorporate protein why not try my No Bake Protein Blondies, my Oreo Protein Truffles or my Chocolate Tahini Protein Bites. All make an ideal afternoon snack along with a coffee!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 4 tbsp smooth peanut butter
  • 4 tbsp maple syrup
  • 2 scoops vanilla protein powder
  • 1 large handful dairy free chocolate chips
  • 2 tbsp plant milk
  • 1 tsp coconut oil (melted)
  • pinch sea salt

Method

  1. Once the melted coconut oil has cooled place in a large mixing bowl and add all the other ingredients with the exception of the chocolate chips
  2. Mix the ingredients until they come together and form a sticky dough
  3. Pour the chocolate chips into the bowl and mix well, ensuring they are evenly distributed throughout
  4. Tip the mixture into a lined or silicone tray and press firmly down, ensuring the mixture meets the corners and is smooth on top. Place any additional chocolate pieces or flakes of sea salt on top before placing in the freezer to set for one hour

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