Dark Chocolate Pistachio Protein Fudge Bites (vegan + gluten-free)
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Prep Time:5 mins
Cook Time:50 mins
Total Time:55 mins
Yield:About 10 pieces 1x
Ingredients
Scale
2/3 cup creamy almond or cashew butter
1/4 cup liquid coconut oil (or melted and cooled)
2 tablespoons maple syrup (can sub honey)
1 tablespoon coconut flour
1/4 cup REBBL Dark Chocolate Protein (Reishi Chocolate REBBL would be good too)
2/3 cup cacao powder (cocoa powder works)
2/3 cup pistachios, shelled and roughly chopped
3 tablespoons cacao nibs
Instructions
Add nut butter, coconut oil, REBBL, maple syrup, coconut flour and cacao powder to food processor and blend until smooth (takes about 2-3 minutes)
Once its all smooth, fold in pistachios and cacao nibs and mix with a spatula or spoon (don’t over mix)
Line a bread pan with parchment paper and pour mixture into the tray and use a spatula to spread evenly (or use a baking dish of choice or ice cub tray!)
Freeze for at last 50 minutes and then allow to thaw for a few before cutting
Use a sharp knife to cut fudge into small squares and leave them out for 3-4 minutes before enjoying them
*Store in freezer for best quality for up to 1 month!