Healthy Red Velvet Fudge DIY Protein Bars (with Video!)

Have you ever had (or even heard of) all natural, low sugar, high protein, high fiber, gluten free, dairy free, vegan, and 100% healthy RED. VELVET. FUDGE??  Well, if you haven’t made these Healthy Red Velvet Fudge DIY Protein Bars, then I’m betting you haven’t.

Healthy Red Velvet Fudge DIY Protein Bars from the DIY Protein Bars Cookbook (low sugar, high protein, high fiber, gluten free, dairy free, vegan) – authored by Jessica Stier of the Desserts with Benefits Blog

First of all.  Yes, Healthy Red Velvet Fudge exists.  It’s staring you in the face right now.

Second.  You will fall in love with this stuff SO HARD that after you try it, you’ll wonder how you ever lived without it.

You would never ever know that these Red Velvet Fudge DIY Protein Bars are actually good for you.  It tastes just like any other chocolatey fudge — it’s sweet, it’s rich, it’s flavorful, it’s fudgy.

BUT, the big difference?  This is good for ya.  It’s naturally red (no artificial food coloring here), low in sugar (no white sugar here either), gluten free (yup, no bleached white flour), and vegan too.  I swear you’d never know it, though.

Healthy Red Velvet Fudge DIY Protein Bars from the DIY Protein Bars Cookbook (low sugar, high protein, high fiber, gluten free, dairy free, vegan) – authored by Jessica Stier of the Desserts with Benefits Blog

10 bars

Healthy Red Velvet Fudge DIY Protein Bars

Prep Time: 1 hour 30 minutes

Cook Time: 0 minutes

Total Time: 1 hour 30 minutes

Fat per serving: 14

Calories per serving: 280

Ingredients:

Directions:

You can find the full recipe and instructions in the DIY Protein Bars Cookbook!

Notes:

I originally wasn’t going to share the recipe here because I worked so incredibly hard on publishing DIY Protein Bars.  But, I understand not having a recipe here can be frustrating.  So, I’ll meet you halfway…  how does that sound?  I’ll show you all the ingredients I use in the recipe.  That way, you can determine on your own whether or not the cookbook is for you!

Do not use whey/egg/casein protein!  The mixture will be gooey and won’t solidify.

All images and text ©.

If you like this recipe, then you’ll LOVE my DIY Protein Bars Cookbook!  With 48 protein bar recipes, you’ll never buy protein bars from the store again.  To learn more about the book and see some sneak peeks, see this page!

The DIY Protein Bars Cookbook is a collection of 48 easy, healthy no-bake protein bar recipes! Homemade protein bars are healthier than storebought, and they're also cheaper. You'll fall in love with each and every protein bar recipe!

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DIY Protein Bars Cookbook on Amazon.com - The DIY Protein Bars Cookbook is a collection of 48 easy, healthy no-bake protein bar recipes!

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Subscribe to the Desserts With Benefits newsletter and never miss a recipe, get treated with exclusive goodies, and get a FREE recipe from the DIY Protein Bars Cookbook!

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Here is the recipe’s nutrition label:

Healthy Red Velvet Fudge DIY Protein Bars

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Watch me make these no-bake Red Velvet Fudge DIY Protein Bars on camera:

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I am so blessed to be a part of such a loving, adoring, and supportive online community.  Here are some of the pictures readers have shared with me on social media and via email of their Red Velvet Protein Bar remakes!

Healthy DIY Protein Bars from the DIY Protein Bars Cookbook (refined sugar free, low carb, high protein, high fiber, gluten free, dairy free, vegan) – authored by Jessica Stier of the Desserts with Benefits Blog

Healthy DIY Protein Bars from the DIY Protein Bars Cookbook (refined sugar free, low carb, high protein, high fiber, gluten free, dairy free, vegan) – authored by Jessica Stier of the Desserts with Benefits Blog

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Watch Gabby make my protein bars!

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I think the fact that these protein bars are hiding a VEGETABLE should persuade you a little more to make this recipe, huh?  😉

You gotta make these Healthy Red Velvet Fudge DIY Protein Bars ASAP!!

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Be happy.

Live fully.

Eat protein bars.

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– Jess

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60 comments on “Healthy Red Velvet Fudge DIY Protein Bars (with Video!)”

  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?

    • 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!
      -Jess

  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!

    • I get pretty much all of my ingredients online from Amazon — it’s SO much cheaper than buying in stores! I hope you get to make these protein bars, a little shopping trip is TOTALLY worth it 😉
      -Jess

  9. I am allergic to oats!

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

    Thanks!

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

    • 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 chocolate brown rice 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 chocolate brown rice 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. Brooke Larson
    9

    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
    11

    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.
    Thankyou
    Kelly

    • 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 🙂
      -Jess

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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!
      -Jess

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  24. Vernell Strecker
    15

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

  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?

    Thanks!

    • 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!
      -Jess

  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! 😀
      -Jess

  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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  31. Miranda Gray
    20

    Red Velvet is my favorite and when I saw the healthier version of the fudge, I got excited to make it! But why would you just put the ingredients and not the directions? I understand you got it off a cookbook, but you could still put the directions and just gave them the credit. Such an inconvenience having to buy the cookbook in order to make these.

    • Hi Miranda,
      I didn’t get this recipe from a cookbook, it’s a recipe in one of MY cookbooks 🙂
      It wouldn’t be fair to the people who purchased my cookbook for those exclusive recipes to be free online. If I bought a cookbook and found the recipes free somewhere else, I’d be pretty upset.
      There are around 500 FREE recipes on this blog. Maybe turn to any of those if you don’t want to add a cookbook to your shelf? Hope you understand 🙂
      -Jess

  32. robyn stevens
    21

    Looks delicious. Can’t wait to try recipe. Although nothing I make looks as pretty as yours.

  33. What can you use instead of almond butter or milk. As i have a nut allergies…

    • Hi Nat! Are you allergic to all nuts? Almond butter can be replaced with cashew butter, walnut butter, and pecan butter. If those don’t work though, you can use any seed butter you like! I’d recommend raw pumpkin seed butter since it’s flavor is pretty basic. I wouldn’t recommend sesame seed butter/tahini or sunflower seed butter because those flavors are really strong and might not suit this bar very well. Hope this helps! 🙂
      -Jess

  34. Mandy Hill-Grauman
    23

    I’m not understanding how the protein content is so high. I’ve calculated and recalculated but never seem to get anywhere near the protein content listed here and this is with using higher protein per weight listed in your recipe. Please help.

  35. So I read not to use whey, but I have a TON of it and not a whole lot of money (like…so little I had to wishlist the Kindle version of your book and am waiting for a little extra to buy it haha)…did you attempt whey? How gooey is it? Like gooey gross blob you’d have to eat with a spoon? Or like when you try to bake something like cookies but they never quite harden for some reason? like….could you describe the consistency? I’m thinking I might be able to sacrifice for consistency not being perfect and still get extra protein and fix my sweets cravings…

    • I mean, I’ve tried it so many times and can never get it to work, but I feel ya… protein powder is expensive and wasting food is wasting money! I eat the protein goo because it still tastes great, it’s just not something you can take on the go with you. It’s kind of like a sticky toffee fudge pudding goo texture (it’s so hard to describe, sorry haha) that sticks to the roof of your mouth. I hope this helps! 🙂

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  39. Just realized I had a good number of viewers coming from your site and saw that you added the video to this entry. Thank you for sharing the video, and I’m so glad you liked it!

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