No-Bake High-Protein Chocolate Fudge Squares

Ingredients

• 0.5 cupChocolate protein powder
• 0.5 cupCreamy peanut butter
• 0.3 cupUnsweetened cocoa powder
• 3 tablespoonsMaple syrup
• 2 tablespoonsMilk (any kind)
• 0.3 teaspoonSea salt
• 0.3 cupMini chocolate chips (optional, for topping)

Instructions

1. 1

   Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on the sides to easily lift the fudge later.

   ⏱ 1 min
2. 2

   In a medium mixing bowl, combine the chocolate protein powder, unsweetened cocoa powder, and sea salt. Whisk briefly to remove any lumps and ensure ingredients are well integrated.

   ⏱ 2 min
3. 3

   Add the creamy peanut butter, maple syrup, and milk to the dry mixture. Stir vigorously with a sturdy spatula or spoon until a thick, uniform, fudge-like dough forms. The mixture should be firm enough to press, but not crumbly. If it's too dry, add a tiny bit more milk (1/2 teaspoon at a time); if too wet, a tiny pinch more protein powder.

   ⏱ 5 min
4. 4

   Transfer the fudge mixture into the prepared baking dish. Use the back of a spoon, your fingers (lightly dampened or greased to prevent sticking), or another piece of parchment paper to press and smooth the mixture evenly into the pan, making sure it's compacted.

   ⏱ 3 min
5. 5

   If desired, sprinkle the mini chocolate chips over the top of the fudge and gently press them down so they adhere. Alternatively, sprinkle with a pinch of flaky sea salt for a contrasting flavor.

   ⏱ 1 min
6. 6

   Refrigerate the fudge for at least 30 minutes to allow it to firm up completely. This makes cutting much easier and prevents stickiness.

7. 7

   Once firm, lift the fudge from the pan using the parchment paper overhang. Place it on a cutting board and cut into 4 large squares (or 8-16 smaller pieces, depending on your preferred serving size).

   ⏱ 3 min
8. 8

   Store the No-Bake High-Protein Chocolate Fudge Squares in an airtight container in the refrigerator for up to one week.