These 4-ingredient peanut butter fudge bars are super easy to make. They are a great little protein bar. In fact, each mini bitesize bar has over 8g of protein.
It’s not your traditional fudge, with tons of sugar. The texture is gooey and fudgy with a bit of a snickers taste.
It’s a great recipe to make ahead as they will last for at least a week in the fridge. They also freeze well for up to 3 months for easy snacks when you need them.
what ingredients do you need for healthier peanut butter fudge:
- Peanut butter (obviously!)
- Ground almonds
- Maple syrup
- Dark chocolate
Adding peanut butter to the dark chocolate means you get a lovely, soft texture for the topping. You can use just dark chocolate but it will have a much harder finish.
I hope you try them and enjoy them as much as I do – let me know!
Storage & Shelf Life
- Store in the fridge in an airtight container.
- They will last for at least a week in the fridge.
- They also freeze well.
Recipe Tips
- If you prefer to use another nut or seed butter, then please substitute with that. Just keep the quantities the same.
- I have used dark chocolate chips in this recipe but any dark chocolate will do. Just try and make sure it is at least 70% cocoa solids and that way it’s more chocolatey and less sugary.
- If you want them slightly less sweet, reduce the maple syrup and add more nut butter. However, the maple not only adds a sweetness, but it adds to the flavour and texture of the fudge so try not to take it out completely.
Peanut Butter Fudge
With only 4 ingredients, this peanut butter fudge is a great alternative if you are looking for something which is less processed, but still tastes like an indulgent treat. It also contains 8g of protein per mini bar.
Ingredients
Base ingredients:
- 1 cup natural peanut butter (240g) smooth
- ¼ cup maple syrup (60ml)
- ¾ cup almond flour (75g)
- ⅓ cup dark chocolate chips (50g)
Topping ingredients:
- 1 cup dark chocolate chips (150g)
- ⅓ cup natural peanut butter (80g) smooth
Instructions
- To make the base, mix the peanut butter with the maple and almonds to make a smooth and sticky mix. Stir through the ⅓ cup chocolate chips to combine.
- Press down into a lined loaf tin. Refrigerate whilst you make the topping.
- For the topping, melt the chocolate in a bowl over some hot water. Stir through the peanut butter until fully combined. Pour over the base. Leave in the fridge for at least 2 hours to set and then cut into squares.
Notes
-
- I have used peanut butter but if you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same.
- Store in the fridge and they will last for about a week.
- They also freeze well.
Nutrition
Calories: 246kcalCarbohydrates: 11gProtein: 8.2gFat: 19.1gSaturated Fat: 5.2gFiber: 3.4g
Tried this recipe?Let us know how it was!
Absolutely 💯 delicious, this yummy delight is my go too dessert ll
So glad you like it! And thanks for taking the time to comment.
Can you use dairy free dark choclate?
Yes you can.
Does this have to stay in refrigerator? How long would it last on counter in air tight container if alowed
It will be fine out of the fridge for a few days but the texture will be very soft. I’d recommend keeping in the fridge.
Can I use honey instead of maple syrup?
Probably although I haven’t tried it (and it could be a lot stickier!).