Decadent 41 Calorie Pistachio Butter Fudge

SERVING SIZE: 10g piece

YIELDS: 16 servings

– 40g sukrin gold syrup
– 50g pistachio butter
– 22g fat free sugar free pistachio pudding mix
– 50g vanilla whey
– Stevia/Splenda to taste
– water to consistency

*To make this recipe vegan, simply sub vegan protein powder.

1. Melt sukrin gold syrup in a bowl for about 10 seconds.
2. Stir in pistachio butter, pudding mix, Stevia/Splenda, and whey.
3. Add water very slowly, and only a little bit at a time until a dough consistency is reached (about 1-2 tbsp). You do not want it to be too sticky, that’s why you should only add a little bit of water at a time as you use your hands to knead to cookie dough consistency.
4. Flatten out dough onto parchment paper and place in refrigerator for at least an hour to harden.
5. Cut into small 10g squares and enjoy the Fudge!