It’s 3pm, your energy is dipping, and you really want a sweet treat. You want something that tastes indulgent but keeps you full until dinner time. This Cookies and Cream Protein Fudge is the perfect solution for your afternoon cravings.
This recipe delivers a dense, creamy texture without any refined sugar. It is a fantastic way to satisfy a sweet tooth while hitting your goals. Your whole family will love how much it tastes like a real dessert. This Cookies and Cream Protein Fudge is about to become your new favorite snack.
Why This Recipe Is a Winner
This fudge is a lifesaver for busy families who need quick, healthy snacks. It is ready for the freezer in just ten minutes of active work. You don’t even have to turn on your oven for this one. It is a great choice for your weekly meal prep routine.
The combination of cashew butter and vanilla protein creates a velvety base. It feels like traditional fudge but provides a steady energy boost. Kids especially love the crunchy cookie pieces hidden in every single bite. It is a win-win for parents and picky eaters alike.
Simple Method
Making this fudge is incredibly straightforward and requires zero expert baking skills. You simply melt the wet ingredients together and stir in the dry. The microwave does most of the heavy lifting for you here. Even a beginner can achieve a perfect, professional-looking fudge on the first try.
Ingredients You’ll Need
These ingredients are mostly pantry staples that create a nutrient-dense dessert base.
- 1 cup (250g) Creamy Cashew Butter
- 1/2 cup (120ml) Sugar-free Maple Syrup
- 1/4 cup (60ml) Virgin Coconut Oil, melted
- 1 1/2 cups (180g) Vanilla Whey-Casein Protein Powder blend
- 1/2 teaspoon Sea Salt
- 10 Chocolate Sandwich Cookies (e.g., Oreos), coarsely crushed
- 1/2 teaspoon Vanilla Extract
Step-by-Step
- Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large microwave-safe bowl, combine the cashew butter, sugar-free maple syrup, and melted coconut oil.
- Heat the mixture in the microwave for 45-60 seconds, then whisk until the texture is completely smooth and emulsified.
- Stir in the vanilla extract and sea salt.
- Gradually add the protein powder, stirring with a stiff spatula until a thick, dough-like consistency forms. If the mixture is too dry, add 1 tablespoon of unsweetened almond milk.
- Gently fold in two-thirds of the crushed chocolate sandwich cookies.
- Transfer the mixture to the prepared baking pan and press down firmly using a flat-bottomed glass or a spatula to create an even layer.
- Scatter the remaining crushed cookies over the top and press them lightly into the surface of the fudge.
- Place the pan in the freezer for at least 2 hours, or until the fudge is completely firm.
- Using the parchment overhang, lift the fudge out of the pan and slice into 16 even squares using a warm, sharp knife.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or the freezer for up to 1 month.
Best Ways to Enjoy It
Serve these fudge squares cold directly from the refrigerator for the best texture. They pair beautifully with a warm cup of coffee or tea. You can also pack them into small containers for easy weekday lunches. For a fun weekend treat, serve them on a snack platter with fresh berries.
Keep It Fresh
This fudge stays fresh in the refrigerator for up to one week. If you want it to last longer, keep it in the freezer. It will stay delicious for up to one full month when frozen. Always use an airtight container to prevent the fudge from drying out. Reheating is not necessary as it is best enjoyed chilled or frozen.
Tips for Best Results
- Don’t skip the parchment paper or the fudge will stick to the pan.
- Avoid over-mixing once you add the protein powder to keep it tender.
- Use cashew butter for the most neutral, cookie-like flavor profile.
- Make the fudge ahead of time so it has long enough to set.
- For a holiday party, double the batch and use festive seasonal cookies.
- Use a warm, sharp knife to get those perfectly clean, smooth edges.
- Press the top cookies down firmly so they don’t fall off later.
Ways to Switch It Up
- Swap cashew butter for almond butter for a slightly nuttier taste.
- Use gluten-free chocolate sandwich cookies to make this recipe gluten-free.
- Add a handful of white chocolate chips for extra sweetness and crunch.
- Try a chocolate protein powder for a double chocolate cookies version.
Common Questions
Can I use a different protein powder?
A whey-casein blend works best for the thick, fudge-like texture. 100% whey can sometimes make the mixture a bit sticky or soft. If using plant-based protein, you may need extra moisture like almond milk.
Will my kids actually eat this?
Most kids absolutely love this recipe because of the familiar cookie pieces. It tastes very similar to a cookies and cream candy bar. It is a great way to sneak in some extra protein.
How do I know when it is done?
The fudge is done when it feels completely firm to the touch. If it feels squishy in the middle, give it more freezer time. Two hours is usually the minimum time needed for a perfect set.
I hope this easy snack makes your busy weeknights a little bit sweeter. It is such a joy to have a healthy treat ready in the fridge. Happy snacking!
— Alex
Ingredients
- 1 cup (250g) Creamy Cashew Butter
- 1/2 cup (120ml) Sugar-free Maple Syrup
- 1/4 cup (60ml) Virgin Coconut Oil, melted
- 1 1/2 cups (180g) Vanilla Whey-Casein Protein Powder blend
- 1/2 teaspoon Sea Salt
- 10 Chocolate Sandwich Cookies (e.g., Oreos), coarsely crushed
- 1/2 teaspoon Vanilla Extract
Instructions
- Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large microwave-safe bowl, combine the cashew butter, sugar-free maple syrup, and melted coconut oil.
- Heat the mixture in the microwave for 45-60 seconds, then whisk until the texture is completely smooth and emulsified.
- Stir in the vanilla extract and sea salt.
- Gradually add the protein powder, stirring with a stiff spatula until a thick, dough-like consistency forms. If the mixture is too dry, add 1 tablespoon of unsweetened almond milk.
- Gently fold in two-thirds of the crushed chocolate sandwich cookies.
- Transfer the mixture to the prepared baking pan and press down firmly using a flat-bottomed glass or a spatula to create an even layer.
- Scatter the remaining crushed cookies over the top and press them lightly into the surface of the fudge.
- Place the pan in the freezer for at least 2 hours, or until the fudge is completely firm.
- Using the parchment overhang, lift the fudge out of the pan and slice into 16 even squares using a warm, sharp knife.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or the freezer for up to 1 month.
