Pumpkin Pretzel Protein Fudge


Servings: 12

Macros per serving: ( 7 F / 3 C / 5 P )

Pumpkin Pretzel Protein Fudge.jpg

Pumpkin Pretzel Protein Fudge


  • 1/4 cup cashew butter

  • 1/4 cup coconut oil

  • 40g vanilla protein

  • 2 tbsp. canned pumpkin

  • 1/4 tsp. pumpkin pie spice

  • 3 pretzel thins


  1. In a microwaveable bowl, heat coconut oil and cashew butter for 30-40 seconds, or until coconut oil has melted.

  2. Stir in canned pumpkin, protein and pumpkin pie spice. Stir well to combine thoroughly. 

  3. Transfer to a small 5 x 7 glass dish lined with parchment paper (or I used a silicone ice cube tray, perfect size!) 

  4. Quickly crush pretzels and top fudge, pressing down just slightly so they stick.

  5. Transfer to freezer to set for at least 30 minutes. Cut into 12 individual pieces if you didn't use a silicone tray. Store in freezer until ready to eat, let sit out for a minute or so for best fudge texture.


recipesKari Olson Co.