Healthy Red Velvet Fudge Protein Bars

Healthy Red Velvet Fudge Protein Bars - Healthy Dessert Blog

Have you ever had Red Velvet Fudge?  Maybe…  😉

Well, how about this:  Have you ever had all natural, refined sugar free and 100% healthy Red Velvet Fudge?  No…  that exists?!

Yes, it finally does.  And you would never know that it’s actually good for you.

Healthy Red Velvet Fudge Protein Bars - Healthy Dessert Blog Healthy Red Velvet Fudge Protein Bars - Healthy Dessert Blog

Look at how fudgy, dense and chewy it is!

It’s like any other chocolate fudge — sweet, rich, flavorful, fudgy — but it’s naturally red (no artificial food coloring here), refined sugar free (no processed cane sugar either), gluten free (yup, no bleached white flour), high fiber, high protein and vegan too.  I swear you’d never know it, though  😀

I think the fact that this dessert squeezes in a vegetable should be a little persuasive to make this recipe, huh?  😉

Make these Healthy Red Velvet Fudge Protein Bars ASAP!

Healthy Red Velvet Fudge Protein Bars - Healthy Dessert Blog



Find the recipe in the DIY Protein Bars Cookbook!

With 48 dessert-like protein bar recipes, full-color pages and photos for every recipe, you’ll never think twice about buying protein bars from the store again.  See this page for more information on the book, including the Table of Contents, some sneak peaks and sample images.

DIY Protein Bars Cookbook – Jessica Stier of Desserts with Benefits

Get your copy from Amazon here!

41 comments on “Healthy Red Velvet Fudge Protein Bars

  1. These are so fun! Amazing ingredients list too :)

  2. I love how you use beets instead of food coloring! I am baking some today!

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  4. Wow, these bars not only look yummy, but they’re beauties!
    The only thing missing is Stevia in the Raw.
    I checked the link and some people really seem angry that this stevia is full of fillers.
    What’s your take on this? Is it to help bulking the recipe?
    Would just liquid stevia extract would do?

    • Mary-
      Stevia in the Raw is not full of a bunch of random ingredients, just maltodextrin and stevia :)
      One reason I used Stevia in the Raw in this recipe is because I found out a lot of my readers were using Splenda (sucralose) which is artificial/manmade, unlike stevia and maltodextrin. I would rather have my readers (and myself, my family and my friends) eat natural foods rather than artificial foods.
      Another reason is because the bag of Stevia in the Raw I have states that it is gluten-free, so it is safe for those with Celiac disease or gluten sensitivity (Splenda doesn’t say it’s gluten-free, the maltodextrin they use is probably from wheat)
      The last reason I used Stevia in the Raw is because it’s cheaper than the liquid stevia extract I usually use, is more widely available and is easier to find. If you use liquid stevia extract I would recommend using 3/4 tsp. Hope this helps!

  5. DO you find stevia in the raw bitter? i have a bag of it, but every time I use it, I find it bitter…

  6. I don’t think you can call using stevia and butter extract healthy. Just sayin’

  7. Love the bright, vibrant red color!

  8. I find it really difficult to get hold of a couple of the ingredients you used, but you have no idea how much I want to eat this, that I may just embark on an Amazon shopping trip!

  9. I am allergic to oats!

    Do you think I could substitute a protein powder or coconut flour?


    (as a side: maltodextrin is very high on the glycemic-index and is therefore not really all that healthy)

    • Zosia-
      Thankfully this is a no-bake recipe so most flours can replace the oat flour, I just find that oat flour has a cake-like flavor in certain applications. You can replace the oat flour with brown rice flour, sorghum flour, almond flour or more protein powder (approximately 3-5 extra scoopfuls worth, or however much until you reach that fudgy cookie dough texture).
      Usually when one ingredient in a recipe is high glycemic I balance it out with other ingredients that are low on the glycemic index, like nut butters, oat flour, cocoa and protein powder. Healthy fats, complex carbohydrates, fiber and proteins digest slowly within the body. If the stevia in the raw is a concern, you can replace it with 3/4-1 tsp of liquid stevia extract.
      Hope this helps, and I hope you like the recipe!!
      -Jess 😀

  10. The color of the protein bars is really good and gives a treat to eyes. Its nice to know that these protein bars come with a good texture and different flavor.

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  14. These look fantastic! I just made your red velvet brownies and it’s delicious! :) I was just wondering if I could replace the protein powder with Whey Protein Concentrate? If so, should I substitute an equal amount or different? Thank you!

    • Lili-
      YAY I’m so glad you liked the brownies!! 😀
      As for the whey protein substitution, I’m afraid it won’t work :( For some reason whey protein doesn’t solidify and it turns all gooey. I’ve tried making whey protein bars (without liquid sweeteners like honey or agave) for so long but every batch seems to fail!

  15. Kelly Rayfield

    Hi there

    Just wondering as I do craft shows, festivals all over the south east every weekend selling homemade fudge, but things don’t seem to be going very well as they used to be and found that people just don’t want it as they are dieting!! And i wanted to come up with a new idea on a healthier fudge of which i came across your fantastic site. Would you be able to supply us with a number of different types wholesale?- etc the fudge protein balls, peanut butter fudge, red velvet fudge? If you could it would be fantastic as there isn’t any other stalls that have this type of food on! I think it would be a big seller. Look forward to hearing from you.

    • Kelly-
      Ooo those craft shows sound awesome!! I wish I was in the South East so I can attend :)
      I think it would be great to provide you with the various fudges I’ve made, though, I think they are best served fresh (and I’m not sure how they would ship since they require refrigeration). Also, because they’re sugar-free and preservative-free, they won’t last weeks and weeks like typical fudge.
      I think my most popular fudge recipes include my Healthy Homemade Chocolate Peanut Butter Fudge Brownie Protein Bars and my Healthy Peanut Butter Fudge Protein Bars. I would recommend trying those out at home, make any adjustments you like (such as adding 1 tsp of vanilla paste or a handful of chocolate chips) and bring them to your shows!
      They are pretty simple to make since they don’t require any melting or cooking, you just mix, flatten it into a pan, slice and serve :)

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  20. OMG!!!! those look AMAZING!! i CANNOT wait to make this!!!

    do you think they whey protein powder would work in it? i don’t have any other kind at home,so i was wondering if you think that would work.

  21. Sorry for my ignorance, but is there any chance these bars can stay stable/binded without the rice protein powder? For example, can the ultra-solidifying coconut flour be used in place of the protein powder? I just don’t want so much protein :s

    It’s a *lovely* recipe anyhow and if not, I’ll probably end up trying it any way. It’s a pleasure to see a raw recipe without dates (sorry date lovers!). :)

  22. Am I able to miss out the butter flavour and use maple syrup of blue agave nectar instead?

    • Annika-
      The butter flavor helps cover the beet flavor, and it also gives it that classic “Red Velvet Cake” flavor. I wouldn’t recommend omitting it.
      Also, the stevia is difficult to replace because it’s a dry ingredient that dissolves quite easily, and 3/4 cup of maple syrup or agave would throw off the liquid:dry ratio. Sorry!

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  24. Vernell Strecker

    I didn’t see a protein cookie recepie that substituted flour with protein powder. Let me know if one exists.

  25. Do I have to use the classic blend or will any blend by Sun warrior create the same product? Eager to make these bars although I can’t find the protein powder anywhere. Also will it matter whether I use vanilla instead of chocolate?


    • Sonya-
      I use the classic blend :) (I’ve tried the warrior blend and it doesn’t work at all… it absorbs WAYYY too much liquid).
      The chocolate is what makes these red velvet, but it won’t hurt too much by using vanilla. Hope you like the recipe!

  26. I’ve tried to replace the sunwarrior protein with whey – I wish I had read the comments earlier.

    So as you mentioned it doesn’t solidify. Do you think I can salvage this mess by adding an egg and baking it? Do I even need an egg?

    • Phil-
      Sorry about the inconvenience! For some reason whey, casein and egg proteins just don’t work :(
      I think baking the mixture is a great idea, I would try that. I would bake it at 350 degrees until firm, or until the edges have browned slightly. I hope this salvages the protein mixture! 😀

  27. Thanks for the quick reply Jess. So I’ve baked it and it’s very very dry, like one-bite-no-more-saliva dry. Barely edible on its own but it’s allright with coffee or a glass of milk.
    I replaced the flour with coco flour and probably overdone it quantity wise because I initially wanted a cookie-dough like texture (almost doubled quantities). I guess my take on your recipe still needs tinkering :-)

  28. These look good and I am hoping to try some of the bars out soon. I know you said in a previous comment that these bars are not designed for long time storage. But how long would you say these would last?
    I am a stay at home mom to 3 kids ranging from 1 to 7. Needless to say, my time isn’t always available. So I’d like to do one day where I make certain snacks for the week in advance. Would these last, say 5-7 days in the fridge?

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