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Salted Caramel Peanut Butter Fudge

Have you tried this recipe for a soft, rich and creamy caramel fudge that melts in the mouth? If you haven’t, you need to make a batch right away! The recipe uses no heavy cream, dairy or refined sugar and - of course - it’s completely homemade. You know what you’re eating! Once made, it can be stored in the freezer and kept for a week.

Yield: 150g of fudge; Prep time - 10 minutes; Freezing time - 3 hours; Total time - 3 hours and 10 minutes


Total calories per 2-g piece of fudge: about 84kcal

Protein – about 7g

Carbs – about 3g

Fat – about 5g


  • 100g organic peanut or almond butter

  • 1 medium banana

  • 1/2 tsp vanilla extract

  • 2 Tbsp coconut cream

  • 1 ½ Tbsp almond or soy milk

  • 1 scoop caramel protein powder

  • 2 Tbsp honey

  • ½ tsp sea salt


  • Peel and grate one medium-sized banana

  • Add the banana paste to the peanut butter and stir until it is creamy and smooth. If you keep the butter at the room temperature it will make the stirring easier (you don’t need to do the heavy work though - you can always use a food processor)

  • Add the the rest of the ingredients to the mixture and and blend until very smooth! There should be no lumps at all, just smooth cream.

  • Line a baking tray with baking paper. Spread the fudge paste on the tray. It doesn't need to reach the edge. Sprinkle with sea-salt flakes.

  • Place in fridge or freezer until firm. Cut into squares (the size is your choice). Store in the fridge to keep the bars solid.


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