This smooth and flavorful fudge needs no processing or blending, making it one of the easiest fudge recipes to make. This tasty treat is low in sugar, high in protein and free of eggs, gluten, grains, and wheat.
Dark Chocolate Peanut Butter Fudge
This recipe is free of eggs, wheat, gluten, and grains.
- 2 scoops chocolate protein powder (see note)
- 1/3 cup peanut butter powder (see note)
- ¼ cup coconut sugar
- ¼ cup unsweetened dark cocoa powder
- ¼ cup coconut oil, melted
- ¼ cup all natural peanut butter
- ¼ cup unsweetened chocolate almond milk
- Optional Topping: melted dark chocolate (see note)
- In a large mixing bowl, stir together all of the ingredients until everything is smooth and well combined.
*The mixture will be very thick, so I used my hands to mix it at the end.
- Place 18 mini silicone cupcake liners on a large, flat dish. Fill each liner with fudge batter until each liner is about 2/3 full.
- If desired, melt about ¼ – ½ cup of dark chocolate chips and drizzle each fudge cup with melted dark chocolate.
- Place the fudge in the fridge for at least 1 hour.
- Remove fudge from the fridge and serve immediately.
- Store leftovers in the fridge for up to 4 days or in the freezer for up to 1 month.
- To omit protein powder, use an additional ¼ cup cocoa powder and an additional ¼ cup coconut sugar in its place.
- To omit peanut butter powder, use an additional ¼ cup peanut butter in its place.
- I love this peanut powder because it’s made with simple, unrefined ingredients.
- Choose chocolate chips or a chocolate bar made with unrefined ingredients, like these chocolate bars (I seriously love these, and so do my two kids)!