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Peanut Butter Fudge Cake

Peanut Butter Fudge Cake

"This is a lovely little treat, your gym buddies will appreciate this after a workout!"

  • 1 bar of dark 80% dark chocolate
  • 1 cup vanilla flavoured protein powder
  • 1 cup creamy almond butter
  • 4 tbsp coconut oil
  • 2 tbsp maple syrup
  • Himalayan pink salt 
  1. In a pan add almond butter, coconut oil, and maple syrup
  2. Mix until all ingredients has melted and you get a smooth, paste like mixture. 
  3. Take off the heat and add protein powder, stirring fast so the ingredients become smooth and shiny. 
  4. Line a cake tray with parchment paper and fill with the peanut butter mixture, place in the freezer for 20-30 minutes.
  5. Once set, place chocolate into a microwave safe bowl and melt on 30 second intervals, mixing between each. 
  6. When chocolate is fully melted, drizzle it over the top of the fudge using a spoon, this will freeze on top of the fudge so be quick. 
  7. Place container back into the freezer for 10 minutes.
  8. When ready use the parchment paper to lift out the fudge and place on a plate or chopping board to serve. 
  9. Use a sharp knife to cut into slices or into little squares to hand out.
  10. Keep stored in the freezer until serving!
  11. Decorate with Himalayan pink salt for that chef like finish! 
  12. Enjoy! 


Gluten Free: Yes

Dairy Free: Yes

Vegan: No

Vegetarian: Yes

Recipe Serves: 20 people

Difficulty: Medium

Time: 45 mins

Calories: 147

Carbs: 6g

Sugar: 4g

Fat: 12g

Saturates: 5g

Protein: 5g

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