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


  • 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


  1. 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)
  2. Once its all smooth, fold in pistachios and cacao nibs and mix with a spatula or spoon (don’t over mix)
  3. 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!)
  4. Freeze for at last 50 minutes and then allow to thaw for a few before cutting
  5. Use a sharp knife to cut fudge into small squares and leave them out for 3-4 minutes before enjoying them
  6. *Store in freezer for best quality for up to 1 month!
  • Author: rachel mansfield
  • Category: vegan, grain-free, dairy-free, low-sugar
  • Cuisine: dessert, fudge