No Bake Protein Fudge | 2 Ingredients, 8g Protein, No Protein Powder
Rich, chocolatey fudge from just two real ingredients — peanut butter and dark chocolate. No oven, no ice cream maker, and no protein powder. Each piece carries 8g of protein, which makes this one of the easiest high protein snacks you can keep in the fridge. Melt, pour, chill, cut — that's the whole recipe.
2-ingredient no bake protein fudge — peanut butter and dark chocolate, cut into rich squares
Why You'll Love This Recipe
Most protein snacks ask you to accept a scoop of protein powder you can taste, or a long list of ingredients you don't have. This no bake protein fudge is the opposite — just peanut butter and dark chocolate, melted together and set in the fridge. That's genuinely the entire recipe. No oven, no baking, no powder, and no special equipment.
The peanut butter does the heavy lifting on protein, and using a crunchy variety leaves little peanut pieces running through every square. At 8g of protein per piece, it sits somewhere between a treat and a snack — rich enough to feel like dessert, filling enough to actually satisfy. If you already love no bake protein bars and quick no bake recipes, this fudge is the fastest one in the collection.
Ingredients You'll Need
(Full measurements in the recipe card below)
- Peanut butter — the protein source and the base of the fudge. Natural, unsweetened peanut butter works best. I use crunchy so you get little peanut pieces through every square, but smooth works too for a cleaner texture.
- Dark chocolate — melts into the peanut butter to set the fudge firm. A good couverture or dark chocolate chips both work. The higher the cocoa percentage, the less sugar and the more intense the flavour.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| Peanut butter | Almond butter or cashew butter work and keep it nut-based. Any natural nut butter sets the same way — just keep it drippy, not stiff |
| Dark chocolate | Sugar-free / monk-fruit-sweetened chocolate makes it lower in sugar. Milk chocolate works for a sweeter, softer set but adds more sugar |
| Want more protein? | Fold in a spoon of chopped roasted peanuts or a pinch of flaky salt on top — texture and flavour without changing the two-ingredient base |
How to Make It — Step by Step
Combine Peanut Butter and Chocolate
Add the peanut butter and chopped dark chocolate to a microwave-safe bowl. That's both ingredients in one bowl — no separate melting needed.
Melt in 30-Second Intervals
Microwave in 30-second bursts, stirring after each one, until smooth. This slow approach stops the chocolate from seizing. Prefer the stove? Use a double boiler. With crunchy peanut butter you'll see the little peanut pieces come through as it melts.
Rest, Then Prep the Tin
Set the mixture aside for a couple of minutes. Meanwhile, lightly grease a small tin or glass container with a little oil. Line with parchment if you like — optional, but it makes lifting the fudge out cleaner.
Transfer and Chill
Pour the fudge into the container, smooth the top, and cover with a lid. Place in the fridge to set. Mine was firm in 2 hours.
Demould and Cut
Once set, lift it out and cut into 4 pieces for 8g of protein each. Run a knife under hot water and wipe it dry between cuts for clean edges. Store in the fridge and enjoy.
More High Protein Recipes
Tips for the Best Result
Chocolate seizes when it overheats. Short bursts with a stir in between keep it glossy and smooth — the difference between fudge that sets clean and fudge that turns grainy.
Unsweetened, natural peanut butter gives the cleanest flavour and the most protein per spoon. Crunchy adds those peanut bits you can see melting through the fudge.
This fudge is soft at room temperature. Store it chilled and take it out just before eating — it holds its shape best straight from the fridge.
For sharp squares, dip your knife in hot water, wipe it dry, then cut — rewarming between each slice. It makes the fudge photograph like a bakery bar.
How to Store
Frequently Asked Questions
About 8g per piece when the batch is cut into 4 — roughly 32g of protein across the whole recipe. Almost all of it comes from the peanut butter, so a higher-protein peanut butter pushes it up further. Cut into smaller pieces and the per-piece protein drops.
No — there's no protein powder at all. The protein comes entirely from the peanut butter, so there's no chalky aftertaste. That's the whole point of the recipe.
Yes. The sugar comes from the dark chocolate, so swapping in a sugar-free or monk-fruit-sweetened chocolate lowers it significantly. With regular dark chocolate this is a treat rather than a low-sugar snack — the sweetness is real.
Usually too much peanut butter relative to chocolate, or the chocolate seized while melting. Stick to the ratio in the recipe card, melt slowly, and give it the full chill time. The chocolate is what firms the fudge, so it needs enough of it.
No — this is a completely no bake recipe. You only need a bowl, a microwave or stovetop to melt, and your fridge to set it. No baking at all.
Nutrition Per Piece
| Nutrient | Per Piece (1 of 4) |
|---|---|
| Calories | ~320 kcal |
| Protein | ~8g |
| Carbohydrates | ~15g |
| Fat | ~24g |
| Sugar | ~12g |
Estimated for 4 pieces using natural peanut butter and 57% dark chocolate. This is a rich treat — the sugar comes from the chocolate. Protein and sugar vary with the peanut butter and chocolate brands you use, so check your labels for exact numbers. Values are estimates.
Ingredients
Instructions
- Add peanut butter and chopped dark chocolate to a microwave-safe bowl.
- Microwave in 30-second bursts, stirring after each, until smooth (or use a double boiler).
- Rest 2 min. Grease a small tin or glass container; line with parchment (optional).
- Pour in, cover with a lid, and refrigerate until set — about 2 hours.
- Demould and cut into 4 pieces. Store in the fridge.
▶ Watch Me Make It
See exactly how to melt the chocolate without it seizing, and how the fudge should look before it goes into the fridge — 2 ingredients, no oven, and no protein powder.
MasterChef India contestant turned healthy baking creator. I specialise in no-oven and high protein recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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