Pumpkin Pretzel Protein Fudge

Pumpkin Pretzel Protein Fudge

If you have neighbors and friends as sweet and kind-hearted as mine, it helps to have a few recipes that make lovely, healthy treats to repay their kindness! Our family has felt so much love with the recent news of my brain tumor and upcoming removal surgery, and I thought this recipe would be precisely what I'd love to make for so many of my sweet friends and family.  

Make a few batches (one for you and one for a friend!), and let me know what you think!


Servings: 12

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


  • 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. Heat coconut oil and cashew butter in a microwaveable bowl for 30-40 seconds or until the 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 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 the freezer until ready to eat, and let sit out for a minute or so for the best fudge texture.

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