10-Minute Maple Peanut Butter Freezer Fudge (High-Protein & Vegan)
Evann RyanSome desserts hit that perfect sweet spot between indulgent and nourishing — this 10-minute maple peanut butter freezer fudge is one of them. It’s rich, creamy, melt-in-your-mouth delicious, and made with just a handful of real ingredients you probably already have. Whether you’re making the classic version or boosting it with vegan protein powder, this fudge comes together effortlessly and keeps beautifully in the freezer for whenever a little pick-me-up calls your name.
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Why You’ll Love This High-Protein Vegan Maple Peanut Butter Freezer Fudge
This recipe is the ultimate shortcut to dessert bliss. Not only is it high in protein and naturally sweetened with maple syrup, but it’s also no-bake, freezer-friendly, and done in 10 minutes.
Here’s why you’ll love it:
- Customizable: Make the maple peanut butter fudge with or without protein powder.
- Perfect texture: Soft, fudgy, and slightly chewy straight from the freezer.
- Wholesome ingredients: Peanut butter, almond flour or protein powder, olive oil, and maple syrup — that’s it.
- No refined sugar: Naturally sweetened with pure maple syrup.
- Meal-prep friendly: Maple peanut butter fudge stores for weeks in the freezer.
- Boosted with protein: Add two scoops of your favorite vanilla protein powder (I love Vedge Nutrition — code EVANNRYAN saves you 15%).
What You Need To Make This High-Protein Vegan Freezer Fudge
You’ll only need a few pantry staples to make this high-protein vegan freezer fudge. You can go classic with almond flour or protein-packed with a clean, plant-based powder.
For the classic (no protein powder) version:
- 1 cup (250 g) natural peanut butter
- ¾ cup (75 g) almond flour
- ⅓ cup (80 mL) pure maple syrup
- ¼ cup (60 mL) extra virgin olive oil
- ¼ tsp salt
For the protein-boosted version:
- 1 cup (250 g) natural peanut butter
- 2 scoops (about 60 g) vanilla protein powder — I used Vedge Nutrition (code EVANNRYAN)
- ⅓ cup (80 mL) pure maple syrup
- ¼ cup (60 mL) extra virgin olive oil
- ¼ tsp salt
Optional topping:
- A sprinkle of maple crunch granola from Prana Foods (use code EVANNRYAN for a discount) for added texture and flavor.
Ingredient Substitutions for Vegan Maple Peanut Butter Freezer Fudge
If you’re out of something or want to switch things up, here are some easy swaps that work beautifully:
- Nut butter: Almond, cashew, or sunflower seed butter all work well for this maple peanut butter freezer fudge.
- Sweetener: You can substitute agave or date syrup for maple syrup, though the flavor will be slightly different.
- Oil: Coconut oil gives a firmer texture and subtle tropical flavor instead of olive oil.
- Flour: If you don’t have almond flour, finely ground oat flour makes a good substitute for the non-protein version of the maple peanut butter freezer fudge.
- Protein powder: Any vegan vanilla protein powder should do — though I love the smooth blend from Vedge Nutrition for its creamy texture.
Other No-Bake High-Protein Vegan Recipes to Try
If this fudge becomes your new favorite (it will), you’ll love these other protein-rich vegan treats from my kitchen:
Recipe Card: 10-Minute Maple Peanut Butter Freezer Fudge
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 12 squares
Macros (per serving, protein version):
- Protein: 9 g
- Carbs: 10 g
- Fat: 14 g
- Calories: ~180
Macros (per serving, classic version):
- Protein: 6 g
- Carbs: 11 g
- Fat: 15 g
- Calories: ~190
Ingredients
No Protein Powder Version:
- 1 cup (250 g) natural peanut butter
- ¾ cup (75 g) almond flour
- ⅓ cup (80 mL) maple syrup
- ¼ cup (60 mL) olive oil
- ¼ tsp salt
- Optional: Maple crunch granola (for topping)
Protein Powder Version:
- 1 cup (250 g) natural peanut butter
- 2 scoops (about 60 g) Vedge vanilla protein powder (link + code EVANNRYAN)
- ⅓ cup (80 mL) maple syrup
- ¼ cup (60 mL) olive oil
- ¼ tsp salt
- Optional: Prana Foods maple crunch granola (link + code EVANNRYAN)
Instructions
- Mix it up: In a medium bowl, combine peanut butter, maple syrup, olive oil, and salt. Stir until smooth and glossy.
- Add the base: For the classic version, mix in almond flour. For the protein version, stir in protein powder until thick and creamy.
- Taste and adjust: Add a touch more maple syrup if you like it sweeter or a splash of oil if it feels too thick.
- Spread and top: Pour the mixture into a parchment-lined loaf pan (about 20×10 cm / 8×4 inches). Smooth the top, then sprinkle with maple crunch granola if desired.
- Freeze: Chill in the freezer for at least 30 minutes, or until firm enough to slice.
- Serve and store: Cut into 12 squares and store in an airtight container in the freezer for up to one month.
Share Your Thoughts
If you make this 10-minute maple peanut butter freezer fudge, I’d love to know! Share a photo and tag me on Instagram — I adore seeing your recreations. Every comment and share helps more people discover plant-based desserts that truly satisfy.
Frequently Asked Questions
Can I make this freezer fudge nut-free?
Yes! Use sunflower seed butter and oat flour for a nut-free version that’s just as creamy and delicious.
Can I use coconut oil instead of olive oil?
Absolutely. It will set a bit firmer in the freezer and add a subtle coconut flavor.
How do I store this fudge?
Keep it in an airtight container in the freezer for up to one month. Let it sit at room temperature for 5 minutes before eating.
What’s the best protein powder to use?
A clean, plant-based vanilla protein like Vedge Nutrition (discount code: EVANNRYAN) gives the best flavor and consistency.
Can I double the recipe?
Definitely. Just use a larger pan and freeze for a few extra minutes until firm.
