Mother Butter Fudge Bars by Olivia Portelli

Mother Butter Fudge Bars by Olivia Portelli

Mother Butter Fudge Bars are the answer to that 3pm snack calling—something quick, healthy, and most importantly, satisfying and chocolatey. Mother Butter provides a nutritious base of healthy fats, minerals and protein while giving these bars the best fudgy texture. I add some collagen for a bit of extra protein and staying power, while oat flour binds it all together and adds fiber. No afternoon snack is complete without chocolate, and cocoa has antioxidants too :). Store in the fridge for fast access when you’re looking for something lightly sweet, good for you and tasty to keep you going!



Equipment: medium size bowl, measuring cups,measuring spoons, standard size loaf pan, rubber spatula, parchment paper


  • ½ c Mother Butter
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 2 tbsp unflavored collagen powder 
  • 2 tbsp cocoa powder
  • ¼ tsp salt
  • 1 c oat flour  
  • 3 tbsp chocolate chips (plus another optional tbsp or so for drizzling!)
  • 1 tbsp + 1 tsp water (room temperature)


  • Mix together all ingredients except water in a bowl. The dough will be crumbly at first. Use the water and some elbow grease to bring everything together! After a certain point, it’s easiest with your (clean!) hands.
  • Line the loaf pan with parchment paper that comes up the sides - think flaps you can pick up to take the bars out after they’ve set.
  • Press dough into the lined loaf pan until it’s flat and relatively even. 
  • Refrigerate for at least 1 hour or more.
  • Remove the dough from the loaf pan using the parchment flaps and place on a cutting board. Cut into bars or squares of desired size.
  • OPTIONAL: Melt another tablespoon or two of chocolate chips in the microwave in 20 second bursts, stirring in between, and drizzle over the bars or squares once they are cut for an extra chocolate boost!
  • Store in the refrigerator or freezer. 


  • The water must be room temperature in order to not melt your chocolate chips. If the dough feels too stiff to press into the pan, more water can be added ½ tsp at a time - if too much is added, they won’t set as well!
  • Any vegan protein powder can be used as a swap for the collagen. If you don’t want to add the protein, another 2 tbsp of oat flour works too.
  • Honey, agave, or any other liquid sweetener will work in place of maple syrup.
  • If you have rolled or quick oats, you have oat flour! No need to go buy it - you can blend rolled oats in your blender or food processor until the texture is very fine, like all purpose flour.

About Olivia:

Olivia is a Certified Master Level Nutrition Consultant through American Fitness Professionals & Associates. A graduate of the Restaurant School at Walnut Hill College and former Philadelphia pastry chef for Starr Restaurant Group, she decided to help people with health and wellness after spending a decade working in professional kitchens preventing her own burnout through lifestyle, nutrition and movement. She is passionate about the fact that healthy food can taste great and loves to blend her cooking and nutrition knowledge!

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