Healthy Protein Peanut Butter Fudge: 5-ingredients

Tris is at it again, bringing the gluten-free food magic!

Contributor: Tris from BALANCED BODY NUTRITION

Peanut Butter everything!! To be more precise, Peanut Butter Fudge. With a twist… boosted with protein thanks to beauty benefiting collagen protein and Mayver’s new Protein Peanut Butter. This peanut butter is simply roasted peanuts, peanut flour and a touch of salt, with no other additives.

This fudge is so quick to make, with minimal ingredients. And perfect for having a healthy dessert on hand, in bite size pieces.

It’s sweetened with only natural sweetener, maple syrup. Or you can even swap for stevia for a lower sugar option. And as I mentioned it’s boosted with protein. Winning.

To make this recipe vegan, ensure you use a vegan collagen source. This recipe works perfectly with or without the added collagen protein. I used an unflavoured collagen protein from NutraOrganics. I chose to add it for a protein boost and the health benefits of collagen protein.

Protein Peanut Butter Fudge Recipe (gf)

  • Servings: 20
  • Time: 10mins
  • Difficulty: easy


  • 2 cups desiccated coconut (unsweetened)
  • 1 cup peanut butter (I used Mayver’s Protein Peanut Butter for a protein boost!)
  • 4 heaped tablespoons coconut oil, melted
  • 2 tablespoons maple syrup (or Stevia if you want to reduce sugar)
  • 2 scoops of flat tablespoons (12g) unflavoured collagen protein – optional


  1. Add peanut butter and coconut in a food processor and blend on high for about 2-3 minutes until mixture becomes buttery. Scrape down the sides intermittently.
  2. Then add in protein and pour in melted coconut oil and maple syrup. Blend on high for another 2 minutes. The texture should be smooth and creamy (maybe a few crunchy peanut butter bits depending on how crunchy your peanut butter is!). If the mixture is too thick add a little more melted coconut oil.
  3. Taste and adjust sweetness or saltiness by adding maple syrup or a pinch of sea salt, to your liking.
  4. Transfer the mixture to a baking tray or container lined with baking paper. Smooth down the top with a spatula.
  5. Freeze for 15 minutes or refrigerate for half an hour until firm.

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