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Sweet & Salty Caramel Nut Butter Fudge 🥨

This recipe is a mixture of a few different fudge recipes I have tired over the years & you can make in different flavors with simple substitutions. For this, I used both a PB protein and a Cashew nut nuter but it can easily be made with almond or sunbutter products.


  • 8 Tbsp (28g), Strawberry Cashew

  • 28 G, Coconut Oil (18 cup)

  • 0.50 scoop, Protein Powder (I used 22DaysNutrition PB flavor)

  • 0.50 Tablespoon, Caramel Syrup (choc zero brand - can also use their maple syrup)

  • pinch Himalayan Salt

  • 12 GF pretzels

In small pot, combine the syrup, coconut oil, nut butter & salt. Heat & stir until creamy and blended. Take 12 mini cupcake paper cups or line small cupcake tin with parchment paper & spoon the mixture in. Add 1 pretzel on top of each fudge cup & freeze 30 min - 1 hour.

Makes 12 servings - each serving is approximately 96 calories, 7g fat, 6g carbs, 1g sugar, 1g fiber, 2.5g protein

To make Chocolate Almond Fudge - use chocolate protein powder, almond butter & choc zero maple or chocolate syrup. Add 1 almond in place of the pretzel🥨


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