This fudge is soft, smooth and creamy. It only needs 3 ingredients and doesn’t require any butter or oil. The fudge is easy to prepare and you don’t need a candy thermometer or a stove to make it.
A pile of fudge pieces

This soft fudge is so creamy and smooth. I also love that it adds a boost of protein. You can also easily customize the flavors using different types of nut butters.

Ingredients

  • Dark chocolate chips
  • Greek Yogurt
  • Peanut butter (can substitute with almond or cashew butter)

Dark chocolate chips: This recipe works best with dark chocolate chips, sometimes called bittersweet chocolate chips, with around 60% cocoa.

Greek yogurt: The fudge uses nonfat plain Greek yogurt. This recipe requires Greek yogurt and not regular yogurt, which is too runny. Make sure the yogurt is brought to room temperature before using.

Peanut butter: Natural peanut butter with no added oils is used to help create a very smooth, creamy texture. You can also use natural almond butter or natural cashew butter with no added oils if you don’t like the flavor of peanut butter.

How to Make Yogurt Fudge

  • The Greek yogurt and peanut butter are first mixed together until evenly combined. Melt the chocolate until smooth.
  • Add the chocolate and yogurt mixture to a food processor and mix until the chocolate is fully incorporated into the mixture and the batter is uniform in color.
  • Transfer the fudge batter to your prepared loaf pan. Smooth the surface with an offset spatula.
  • Place into the fridge until the fudge is set. Then cut into 1-inch squares with a large sharp knife. You can also garnish the fudge with coarse salt.

Fudge garnished with coarse salt

Expert Tips

  • The Greek yogurt needs to be brought to room temperature before using so that it doesn’t cause the chocolate to seize.
  • It is best to mix all the ingredients in a food processor to evenly incorporate the chocolate. If you try to mix in the melted chocolate by hand, the fat from the chocolate tends to separate as the fudge is setting.
  • The fudge tends to stick to the knife when cutting. To keep the fudge smooth, slide the fudge along the knife blade rather than just lifting the blade off.

A stack of three fudge pieces

More Fudge Recipes

5 from 5 votes

3 Ingredient Yogurt Fudge

This yogurt fudge is rich, creamy, high protein and incredibly easy to make. Made with Greek yogurt, dark chocolate, and peanut butter, this no-bake fudge has a creamy texture and plenty of rich chocolate flavor.
Servings: 24 pieces
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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Ingredients

  • 3/4 cup (193g) plain non-fat Greek yogurt, brought to room temperature
  • 3/4 cup (113g) dark chocolate chips, 60% cocoa
  • 1/2 cup (128g) unsweetened natural peanut butter with no added oils

Instructions
 

  • Line an 8x4-inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • In a medium bowl, mix together the Greek yogurt and peanut butter until smooth and well combined.
  • Add the chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring between each with a silicone spatula, until completely melted and smooth. Let cool slightly (about 3 minutes).
  • Pour in the melted chocolate and yogurt mixture into a food processor. Mix on low speed, scraping down the sides as needed, until the chocolate is fully incorporated and the mixture is uniform in color. There should not be any streaks of chocolate, yogurt or peanut butter.
  • Transfer the mixture to the prepared pan and spread into an even layer. Smooth the surface with a spatula. Refrigerate for at least 2–3 hours, or until firm and completely set.
  • Use the parchment paper to lift the fudge from the pan. Cut fudge with a large sharp knife. The fudge can get stuck on the knife. After each cut, rather than lifting the knife off the fudge or pulling it off, slide the fudge across the length of the knife blade until it slides off the knife blade. This keeps the fudge pieces smooth and intact. You can also run the knife blade across the cut fudge pieces a few times to smooth the edges. If desired, you can garnish the fudge with some coarse salt before serving. Store any uneaten fudge in an airtight container in the fridge. Refrigerated fudge should be able to be stored for around 3 days.

Notes

  • Greek yogurt note: This recipe works best with nonfat Greek yogurt. Whole milk Greek yogurt causes the fudge to be too soft. Also make sure to use Greek yogurt and not regular yogurt, which is too runny.
  • Chocolate note: This recipe works best with chocolate chips with around 60% cocoa. If you use a chocolate with less cocoa, the fudge may not set. You can use a little bit higher than 60% cocoa but your fudge will set more firm and will be less sweet.
  • I used Kirkland Peanut Butter, Amazon Grocery Dark Chocolate Chips and Whole Foods nonfat Greek yogurt* to make this recipe.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1piece, Calories: 56kcal, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Sodium: 14mg, Fiber: 1g, Sugar: 2g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!