Pistachio, Vanilla & Cranberry Protein Fudge

Pistachio Vanilla Cranberry Freezer Fudge
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Nuts about pistachio and partial to a bit of fudge? Why not try your hand at this Pistachio, Vanilla & Cranberry Protein Fudge recipe? It’s quick to make; simply mix up the ingredients and pop it in the freezer. Perfect as an easy treat that will (potentially) last a long time…or until you’ve devoured it.


1.) In a small food processor, blend the pistachio butter. Add the melted coconut oil and blend.

2.) Add the whey, coconut flour, truvia and salt. Blend. Scrape down the sides if needed and blend until incorporated.

3.) Add the vanilla extract and agave. Blend again. This should turn it into a dough like consistency.

4.) Mix in the nuts and cranberries, if using.

5.) Line a small loaf tin with cling film. Press the dough into it and cover the top with the over hanging cling film. Pop in the freezer until firm. Slice up into small pieces (it’s quite rich!) and enjoy! Keep in the freezer.

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Try it yourself

MACROS (1/10th)

68 Kcals

3.2g Protein

3g Carbs

4.9g Fats


Author: Hebe Burton


80g Pistachio Butter

1/2tbsp Coconut Oil, Melted

15g (1/2 scoop) Pure Whey Protein (Vanilla)

11g (4tsp) Coconut Flour

5g (1tsp) Truvia

Sea Salt to Taste (I used 1/4tsp)

5g (1tsp) Dark Agave

1/4tsp Vanilla Extract

Vanilla Seeds (opt)

Dried Cranberries, Chopped (opt)

Pistachio Nuts, Roasted & Chopped (opt)