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Chocolate Almond Butter Protein Fudge

Here is a rich, creamy no-bake dessert featuring a silky dark chocolate bottom layer topped with a smooth almond butter protein fudge. Made with almond butter, dark chocolate,coconut oil and vanilla protein powder, it's packed with protein while delivering the decadent flavour and texture of classic chocolate almond butter fudge. These freezer-friendly fudge squares are easy to make with simple pantry ingredients and guaranteed to satisfy every chocolate craving. 🥜🍫
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate almond butter protein fudge, chocolate almond protein fudge, clean eating fudge, healthier chocolate protein fudge recipe, healthy chocolate protein fudge
Servings 20

Ingredients

Chocolate Bottom Layer

  • 1 cup dark chocolate chips
  • 1/2 cup rolled oats
  • 1/2 cup natural almond butter
  • 2 tablespoons coconut oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Almond Butter Protein Layer

  • 1 cup natural almond butter
  • 1/3 cup coconut oil, melted and cooled
  • 1 scoop vanilla protein powder
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Optional Toppings

  • Chopped roasted almonds
  • Flaky sea salt
  • Cacao nibs
  • Dark chocolate drizzle

Instructions

  • Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the fudge out easier for cutting.
    In a small saucepan over low heat, melt the chocolate chips, almond butter and coconut oil until smooth.
    Stir in the rolled oats, honey, vanilla and sea salt.
    Pour the chocolate mixture into the prepared pan and spread evenly.
    Refrigerate for 20 minutes while preparing the top layer.

Almond Butter Protein Layer

  • In a bowl, whisk together the almond butter, cooled coconut oil, protein powder, honey, vanilla and sea salt until silky smooth.
    Gently spread the almond butter mixture over the chilled chocolate layer.
    Sprinkle with chopped almonds or flaky sea salt if desired.
    Refrigerate for 2–3 hours until completely firm.
    Lift from the pan and slice into 20 squares.
    Store in an airtight container for up to 10 days or freezer for up to 3 months. Thaw for 5 minutes before serving. 
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