Neapolitan Protein Fudge

Serves: 8 to 12 squares
Total time: 1 hour 10 minutes

BOTANIKA BLENDS RECIPES

Ingredients

✔️ 1 cup peanut butter
✔️ 1/4 cup melted coconut oil
✔️ 1/4 cup maple syrup
✔️ 1/2 cup Neapolitan plant protein
✔️ 1 tsp vanilla extract
✔️ Pinch of salt

Optional:

✔️ Caramel sauce
✔️ Strawberry sauce
✔️ Chocolate sauce

PLANT PROTEIN - NEAPOLITAN

$36.00+

All the nostalgic flavours, reimagined the better way 🍓

This is your classic Neapolitan combo in a soft, creamy fudge that melts in your mouth. Chocolate, strawberry, and vanilla notes come together in a rich, satisfying bite, balanced with plant protein and simple ingredients.

No baking, minimal effort, and the kind of recipe you keep in the fridge for when the sweet cravings hit.

Why You’ll Love It

▸ 100% vegan
▸ High in plant protein
▸ Classic Neapolitan flavour
▸ Rich, creamy texture
▸ No bake and freezer friendly

Method

Mix
In a bowl, combine peanut butter, melted coconut oil, maple syrup, and vanilla extract until smooth.

Combine
Add the plant protein and salt. Stir until the mixture becomes thick but still scoopable.

Adjust
If needed, add a splash of plant milk to loosen or a little extra protein powder to thicken.

Press
Transfer into a lined loaf pan or container and press down evenly.

Top
Add chopped nuts, cacao nibs, or chocolate chips on top.

Set
Place in the freezer for 1 to 2 hours until firm.

Slice
Cut into squares and enjoy.

Nutrition

A rich, plant powered treat that brings indulgence and function together in every bite.

Storage

Store in an airtight container in the fridge for up to 5 days.

Keep in the freezer for longer storage and grab whenever you need a quick sweet fix.

A Little Final Note

This is one of those recipes that feels indulgent but fits effortlessly into your routine. Creamy, satisfying, and packed with flavour, it delivers that nostalgic dessert feel without the complexity.

Perfect for meal prep, sharing, or keeping on hand for those moments when only something sweet will do.

FAQs about Healthy Neapolitan Protein Fudge

Yes. Almond or cashew butter works well and will slightly change the flavour.
It sets firm in the freezer but softens slightly at room temperature for a creamy bite.
Not at all. They add texture, but the fudge works perfectly on its own.
You can reduce the maple syrup slightly or use a darker chocolate topping if adding glaze.
It should feel firm to the touch after freezing and hold its shape when cut.

Yes. Almond or cashew butter works well and will slightly change the flavour.
Not at all. They add texture, but the fudge works perfectly on its own.
It should feel firm to the touch after freezing and hold its shape when cut.

It sets firm in the freezer but softens slightly at room temperature for a creamy bite.
You can reduce the maple syrup slightly or use a darker chocolate topping if adding glaze.

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