PB&J Fudge
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PB&J Fudge

Dairy free! Gluten free! Refined sugar free!

I’m in a bit of a raspberry phase at the moment, I’ve been adding them to most of my recipes and yesterday my brain exploded with a sudden thought of “FUDGE – why don’t I make fudge with a raspberry sauce/swirl/topping”. So I got experimenting in the kitchen, found some coconut and ta daaaaaa, here it is! 

If you aren’t a fan of raspberries you could definitely leave them out and opt to top the fudge with a chopped nut and seed mix instead – I actually think that would taste awesome!

Ok so the recipe; this is definitely a treat but a nice alternative to the refined sugars and preservatives found in traditional fudge. An added bonus is that it is dairy free if you choose to use vegan protein powder ✔️ Warning: I nearly ate the entire batch it was so damn good! ? #oink


  • 2 scoops (60g) vegan vanilla protein powder
  • 6 tbsp peanut butter
  • 3 tbsp rice malt syrup or honey
  • 3 tbsp coconut oil
  • 2 tsp vanilla essence
  • 1/4 cup frozen raspberries (defrosted at room temperature and mashed into liquid)
  • Shredded coconut, for topping
  • 1/4 tsp sea salt 


  • Line a baking tray with baking paper.
  • Heat coconut oil & rice malt syrup in a saucepan on low heat.
  • Add in peanut butter, vanilla & salt (be sure not to burn the mixture, it doesn’t need long on the stove at all).
  • Remove from the stove and whisk through protein powder.
  • Spread mixture evenly in lined tin.
  • Pour & spread melted raspberries over the top & sprinkle with coconut.
  • Pop in the freezer to set (until hard) and cut into 12 pieces.

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