Crunchy Keto-Vegan Peanut Butter Fudge Bars

Overview

Ingredients

• 1 cup (250g) Classic Peanut Butter (Creamy)
• ½ cup (50g) Vegan Protein Powder (Pea or Soy isolate, Unflavored or Vanilla)
• ⅓ cup (40g) Roasted Peanuts (Crunchy), roughly chopped
• ¼ cup (30g) Erythritol or Allulose powdered sweetener (adjust to taste)
• 3 tbsp (45ml) Melted coconut oil (helps firm up the bars without dairy fats)
• A pinch of coarse sea salt

The Method

1.Combine the wet base:2 min.

In a medium bowl, vigorously stir the creamy peanut butter and melted coconut oil together until completely smooth and emulsified.

2.Incorporate the dry macros:3 min.

Sift in the vegan protein powder and powdered sweetener. Fold the mixture together using a spatula. It will quickly transform into a thick, moldable dough.

3.Fold in the crunch:2 min.

Toss in the chopped roasted peanuts, folding them evenly throughout the dough to ensure a perfect textural contrast in every bite.

4.Press, salt, and set:3 min (+45 min rest).

Line a standard loaf pan with parchment paper. Press the peanut dough firmly and evenly into the pan. Scatter a few extra crushed peanuts and a pinch of coarse sea salt across the top, pressing them slightly into the surface. Freeze for 45 minutes until solid, then slice into 10 bars.

Pro Tip: Because this recipe relies on coconut oil and natural peanut fats rather than dairy or starch stabilizers, keep these bars stored directly in the freezer. They eat beautifully straight from the cold without turning rock-hard.