Naturally sweetened 5-ingredient fudge that packs a decent dose of protein! This protein fudge is gluten-free, grain-free, easily made vegan, and can even be lightened up. The perfect healthy pick-me-up or post workout snack!
If you’ve been reading Spoons for a while now, then you probably know that I kind of like almond butter. And by kind of I mean I’m basically obsessed with it.
It’s one of my favourite ingredients to use in recipes, one of my favourite foods to put on ALL the things (spoons included), and I’m pretty sure I’ve had it in some way, shape, or form every.single.day since the tender age of 24.
Yup. 24! I know this because that’s when I had my first taste, and we’ve been inseparable ever since…
So why’d I wait so long to introduce myself to the love of my life? Well, that’s kind of a funny story…
See, I have a really severe allergy to peanuts. My parents discovered this when I was a teeny, tiny, little thing, and [apparently] they were worried that I’d confuse the different kind of nuts and end up in the ER when they weren’t around to watch what I ate, so they told me I was allergic to all nuts “just to be safe.”
Okay. I can understand that. But what I want to know is why they didn’t tell me the truth when I was older and wise[r] enough to distinguish an almond from a peanut… Say at age — oh, I don’t know — 10? 12? Heck, even 15 or 16 would have been better than me randomly finding out from my doctor at 24!
That’s not to say that I’m bitter, but I am making up for lost time by — like I said before — putting almond butter in/on/around ALL the things. Most recently, in this almond butter protein fudge…
This recipe is based off my much-loved No Bake Almond Fudge Protein Bars. I was whipping up a batch so that I could finally get around to reshooting the pictures for that recipe, and I figured I’d do some experimenting since I already had all the ingredients out. I wanted to see if the bars could be turned into straight up fudge, so I made a few tweaks to the original recipe and kept my fingers crossed.
Spoiler alert: the bars can indeed be turned into fudge, and it is very, very good. Like “melt-in-your-mouth, oh-my-god-how-is-this-healthy?!” good. Yup. That good.
And the best part is that this fudge really is good for you! It’s naturally sweetened, chock full of healthy fats, and contains a pretty decent dose of protein. It’s also gluten-free, grain-free, easily made vegan, and can even be lightened up if you do so wish. The lightened up version isn’t quite as creamy or fudgy as the original — more like a dough than a fudge — but it’s still tastes oh.so.good. Especially if you decide to add some chocolate on top (which I -highly- recommend).
So show your almond butter some love and whip up a batch of this delicious protein fudge! You only need 5 ingredients and 30 minutes!
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Almond Butter Protein Fudge
- Total Time: 10 mins
- Yield: 16 pieces 1x
Ingredients
- 1/2 cup vanilla flavoured protein powder*
- 2 Tbsp. coconut flour
- 1/2 cup creamy almond butter**
- 4 Tbsp. coconut oil***
- 2 Tbsp. maple syrup
- 2–3 Tbsp. chocolate chips, for melting
Instructions
- In a medium-sized mixing bowl, combine protein powder and coconut flour. Mix until well combined and set aside.
- In a small pan over medium-low heat, add almond butter, coconut oil, and maple syrup, stirring until the almond butter is melted and the mixture becomes smooth. Remove from heat and pour into the dry mixture, stirring until everything is fully combined.
- Line a medium-sized tupperware container**** with parchment paper and pour the mixture into it, using a spatula or your fingers to spread it out evenly and press it down firmly.
- Place chocolate into a microwave safe bowl and nuke on high in 30 second intervals, mixing between each. When chocolate is fully melted, drizzle it over the top of the fudge using a spoon. Place container into the freezer until hardened, about 30 minutes.
- Remove container from freezer and use the parchment paper to lift out the fudge. Use a sharp knife to cut into size of your choice and enjoy! Store in freezer and remove a few minutes before eating for best results.
Notes
* Use a plant based protein powder to make these vegan. ** You could easily sub this out with peanut butter if you prefer. Or use soy nut or sunflower seed butter to make these nut free. *** To make these lighter, use 2 Tbsp. of coconut oil and 2 Tbsp. of almond milk. **** The size of your container doesn’t matter too much since it’s really up to you how big/small you want your pieces, but the container I used was 4×6.
- Prep Time: 10 mins
Looking for more almond butter recipes? Try one of these!
Flourless Chocolate Chip Almond Butter Muffins
Soft and Chewy Protein Granola Bars
Vegan Chocolate Chip Cookie Dough
Flourless Pumpkin Brownies
Almond Butter and Jelly Baked Oatmeal Cups
I can see a very healthy and delicious fudge here. I do love almonds although it’s a little expensive but it really is worth it. These almond butter protein fudge really look amazing. Well done!
Hi! Question for you… What type/brand of protein powder did you use here? I’ve got both whey and brown rice protein on hand, I just want to make sure the texture comes out right!
Thanks!
OH gosh, I must got make this today. This looks amazing!
So hard I love them both so much – I aim to eat more almond butter but it is expensive so organic peanut butter is my next go to option to help with the food budget. Although I really should avoid it all together as my husband is allergic to peanuts but i can help eating it – its so goooooodddddd!!!! 🙂
I wish I had never tried almond butter because it was just a downward spiral to nut butter addiction since then. I’ll buy 5-6 jars at a time from TJs so I don’t have to go back. Also because I need creamy + crunchy haha.
Wow, this looks incredible!! I was so excited to see what it was made of that I couldn’t help scrolling to the bottom immediately. 🙂
And I can understand why your parents did what they did but I can also understand why you would be upset. All those years without almond butter is a crying shame! But if it makes you feel any better, I didn’t discover it until I started reading blogs which was about the same time as you.
That’s actually a good point! I had no idea almond butter existed until I started reading blogs either… I think that was actually the reason I asked my doctor about the extent of my allergies in the first place 😆
I cannot make this. We know what happened when I did last time…instagram is proof baby.
Yum! Also, LOL at your parents not telling you that you weren’t allergic to almonds. What did they tell you when you asked why they didn’t share the good news when you got older?
p.s. totes something my Mom would do. I’m sure by the time I got old enough to understand the difference, she would have forgotten I wasn’t allergic to almonds haha
That was what they said! That throughout the years they kind of started believing it themselves and just forgot to tell me. Stank eye.
Gasp! I like peanut butter more. Don’t get me wrong, I will NEVER turn down almond butter (or walnut butter or cashew butter or pecan butter or pista…you get my drift) but peanut butter is a bit sweeter and creamier than almond that reminds me of my childhood. It also goes with any jelly, fluff or chocolate, whereas I find with other nut butters, they sometimes taste weird with other things.
My favorite use for it: peanut butter, jelly and pickles. I’ve never tried it with almond butter! Tomorrow…
Mmmmmmmm how can I make this without the almond butter because hot damn it looks soooo flipping good!
You could try peanut butter? Unless you mean without any kind of nut butter in general, in which case I have no idea 😛
Love the nut-coconut-maple-vanilla-chocolate interplay. I’m not a huge almond/almond butter fan (I know. I know…) But I think that almonds are the right choice here–subtle enough to carry these other flavors. Nicely done!
That looks soooooo good!
These look SOSOSO GOOD! I usually use a 100% pea protein with nothing else added, but tried out one of Vega’s protein tubs because it was at Costco. I’ll be going back to my pea protein once this tub is gone. HA.
Wowee! Looks delicious! Definitely gotta try this one out. I’ll probably sub in peanut butter for the almond butter though. 😉
Also, do you think a different kind of flour would work other than coconut flour?
Hmm that’s a tough call since coconut flour is so unique in the way it’s super absorbent. You could try using something like oat flour and reducing the coconut oil by a tablespoon or two. Or you could even try leaving out the coconut flour completely and going with 2 Tbsp. of coconut oil instead of 4.
Hahahaha, that’s hysterical! Plus kind of awful!!! I would think you could understand by 12-ish what not to eat! The fudge looks crazy good, can’t wait to try it!
Just made these this afternoon. It was hard to stop at one!!!! I used dark chocolate for the top and they turned out great!!! Thanks
I’m glad you liked them, Tonia! Thanks so much for letting me know 🙂
Hi Amanda! I think that was probably a smart idea on your parent’s part. And I’m with you on the love for almond butter. I haven’t met a version I don’t like. Great recipe! Making my mouth water! 🙂
Girl this looks fantastic! I love almond butter and make my own at home all the time. Looks like I have something to use it on now 😉
I feel like I want to swim in this. I’m trying to break up with almond butter for awhile. Too much of a good thing can become a bad thing.
Did you really just ask me to choose between AB and PB? Nope, sorry, I can’t. I love them both tooooo much to pick sides 😉 That said, these look incredible, and I totally plan to make them once I have regular access to a kitchen again!
As long as you show them both some love then I guess that’s okay 😛 Actually, I bet these would taste amazing using peanut butter as well…
I have NEVER even had almond butter!! What??!! I do love peanut butter though. I just started using Vega protein powder and love it so far.
i’m so glad your parents finally told you the truth! because selfishly, i needed this recipe and all your almond butter recipes! phew!
:O Pinned!
I haven’t used protein powder in a long while. I’ve used a whole bunch of different types, but mostly when I was bodybuilding several years ago. I’m sure things have changed quite a bit since then.
I use Growing Naturals Pea Protein powder and love it. I like the plain and the vanilla. I haven’t had almond butter in a long time, but should probably whip some up, since buying almonds in bulk at Central Market is so cheap. Gosh, I have so many recipes I want to make now…HA!
#storyofmylife. My Pinterest is full of recipes that I’d love to make, but please don’t ask me how many I’ve actually made 😆
Wait, so you mean you actually somehow like almond butter? 😉 Oh, can I relate. While I have no known allergies it wasn’t until my vegan days at around the age ofI just found your account and like the way you track your progress not only in food pictures but telling the story and thoughts behind them. The comment of your colleague here is one I know too well but you managed that situation very well. What has been helping me is keeping in mind no two people (and at that their appetites or needs) are the same. Theoretically, I always know what’s in my food and that it works for me. It’s just pushing aside outside commentary that can get in between but even if a serving was really huge one day: we’re repairing oursels and making up for lots of food we deprived 16-17 (?) that I discovered the world of nut butters beyond peanut. Cashew was the first, closely followed by almond butter. Regarding which team I’m on looking at almond vs. I just found your account and like the way you track your progress not only in food pictures but telling the story and thoughts behind them. The comment of your colleague here is one I know too well but you managed that situation very well. What has been helping me is keeping in mind no two people (and at that their appetites or needs) are the same. Theoretically, I always know what’s in my food and that it works for me. It’s just pushing aside outside commentary that can get in between but even if a serving was really huge one day: we’re repairing oursels and making up for lots of food we deprived peanut : both. I’d miss either if it disappeared from my life.
Onto those delightful fudge pieces: oh. my. I wouldn’t mind a stash of these appearing in my freezer right now.
Fudge is one of life’s simple pleasures. It always makes me think of my Dad too because he’s a huge fudge fan. In fact, we usually sample a couple different kinds when we go on vacation.
I’m team Peanut Butter all the way. In fact, I don’t much enjoy Almond Butter, although to be fair I really only tried it once. It’s possible I had a bad brand, so I’d be open to trying it again.
I’ll bring you a jar when I come visit 🙂
I am not really obsessed with either almond or peanut butter, but I eat peanut butter more often. Almond butter is expensive and I’m cheap 🙂 I will say that Justin’s Maple Almond Butter is crack, and I once ate one whole jar in 4 days. With a spoon. I literally don’t think I ate it WITH anything. I don’t buy it now because it’s one of those things I have no control over.
I really like Tera’s Whey protein powder, although I’ve only ever had the unsweetened kind. It’s grassfed and blends soo well into smoothies and shakes.
DITTO on Justin’s maple being crack. That may just be my favourite almond butter of all time, so I’m probably lucky that I can’t get it here in Canada…
This looks amazing. Pinned.
I also am obsessed with almond butter and I always have some on hand because I make it at home so I only have to add maple syrup or salt. I have been constantly eating it with Medjool dates and I can’t seem to stop! Maybe I’ll switch over to this fudge…I’m sure that’s the solution…
The AB/date combo is INSANE. Have you ever tried stuffing them and then putting them in the freezer? Takes it to a whole other level of amazing.
Happy dance! I have ALL of these ingredients! Oh, I’m so totally making these!!
Hope you love them! 😀
Oh em geeeeeee. I need these in my life. Coconut flour is the only thing I’m missing so I’ve gotta change that STAT. I always wonder how the heck you come up with all these new creations. You’re a sweet treat mastermind!
I blame the massive sweet tooth 😯
Is your freezer filled with all these goodies you make? If so I’m on my way to Edmonton to raid it immediately!
Lol! Sometimes. These are actually gone, but I still have the bars lying around… that I still need to photograph #masterprocrastinator.
I thought today was Thursday and was wondering where there was a fudge recipe up & not TOL. Whew!
OMG I actually have the ingredients at home to make this. I bought a massive jar of AB from Costco & hate it – I’m pretty sure it’s MaraNatha roasted AB but rebranded to Kirkland … anyway, I want to use it for baking since it’s not fit for spoon – mouth consumption. 🙁
Don’t scare me like that! 😯 And I think these would be the perfect to get rid of unsavoury nut butter. The protein powder and chocolate can mask anything…
I made your No Bake Almond Fudge Protein Bars way too many times – they ARE like crack! And good gried – lady, these sound even better – don’t even get me started on how they look! Now, the question is – can I handle another addiction??? GAH!!!!
I’m going to be the worst enabler and say: YES
I love the taste of almond butter more than I like the taste of peanut butter, but I try to switch between the two butters in order to gain the benefits of both.
Always a good approach! I’d do the same if it wasn’t for the whole allergy thing…
I actually made something similar to this when I realized I had a lot of almond butter not being put to use! This version looks way better though and I have some protein powder so might try it, like, today. Thanks for this!
These pictures- no words…only “mmmmmm” just about covers it! I prefer almond butter to peanut butter but I get so lazy to make it sometimes. It’s so much easier to just buy a jar of PB, which is freely available in Mumbai. I need to rectify that situation over the weekend- almond butter on toast just sounds so good right now. I’m a Sunwarrior fan for protein powder- I usually buy the vanilla flavour for the sake of versatility! Between that & Vega, Sunwarrior is much more palatable- I find Vega overly sweet.
Ooooohh no, this is not good Amanda……..I have all those ingredients, you know I love AB as much as you do…..and this sounds ahhhhmazing……I am trying to limit my sweeeeeeetts so I can be ready for London. Does this justify as healthy……its on the line…YUMMMMM!
It’s actually pretty low in sugar, Tina! Only 2 Tbsp. of syrup for the entire recipe, which comes out to about 1/2 tsp. per serving if you go with 12 🙂