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Healthy Graham Cracker Fudge

Servings: 28 pieces
Prep Time: 30 mins
Total Time: 30 mins


  • 192g (2 cups) Old Fashioned Rolled Oats
  • 48g (¼ cup) Sucanat (or dry sweetener of choice)
  • 124g (4 scoops) Vanilla Whey Protein Powder
  • 1 tsp Ground Cinnamon
  • ¼ tsp Salt
  • 112g (½ cup) Raw Coconut Butter
  • 294g (¾ cup + 2 tbs ) Honey
  • 28g (1 tbs + 1 tsp) Molasses
  • 1 tsp Vanilla Extract
  • 10 drops Liquid Stevia Extract
  • 1 oz 70% Cacao Chocolate (or 4oz if you want to coat the cubes entirely)


  • In a large blender, blend the oats and sucanat until flour-like and pour into a large mixing bowl. Whisk in the protein powder, cinnamon and salt.
  • Microwave the coconut butter, honey and molasses in a microwave-safe bowl at 15 second intervals, stirring between each one, until the coconut butter is melted. Add the extracts and stir.
  • Pour the microwave mixture over the dry ingredients and stir together until mixture is even (I used a rubber spatula, but you can definitely get in there with your hands).
  • Press the mixture into a brownie mold with 1 inch molds, or line a standard brownie pan with parchment paper and flatten the mixture into it. Freeze for 30 minutes.
  • Microwave the chocolate in a microwave-safe bowl at 30-second intervals, stirring between each one until chocolate is melted, let cool slightly.
  • Take your beloved fudge bites out of the freezer and pop each one out of the mold onto some parchment paper taped to a cookie sheet or large, flat plate. If using the standard brownie pan, slice the fudge into little squares with a sharp knife.
  • Dip each square into chocolate and place on the parchment paper. Return the bites to the fridge (or freezer if you want the express route) until chocolate is completely hardened.
Course: Dessert