Ingredients
- 1/2 cup coconut oil, melted.
- 1/4 cup cashew butter.
- 2 teaspoons rice malt syrup.
- 1 teaspoon vanilla powder.
- 1/4 teaspoon sea salt.
- 1/4 cup 28 By Sam Wood Vanilla Protein Powder.
- 1 cup pistachios, roasted.
Directions
- 1. In a heavy-bottomed saucepan, combine the coconut oil, cashew butter, rice malt syrup, vanilla powder and sea salt over medium-low heat. Stir until all melted together and the mixture starts to bubble slightly. Allow to bubble for 5 minutes, this will give the brittle a caramel flavour. Then, remove from the heat and stir in the protein powder and pistachio nuts.
2. Dump mixture onto a lined baking tray or dinner plate and spread out to the edges. Sprinkle with sea salt. Place in the fridge and allow to cool for 30 minutes.
3. Once set, remove from the fridge and break into small shards. Serve.
Note
This Vanilla Pistachio Brittle is studded with pistachios, fructose-free and high in protein from protein powder. Could this dessert get ANY better?
Ingredients
- 1/2 cup coconut oil, melted.
- 1/4 cup cashew butter.
- 2 teaspoons rice malt syrup.
- 1 teaspoon vanilla powder.
- 1/4 teaspoon sea salt.
- 1/4 cup 28 By Sam Wood Vanilla Protein Powder.
- 1 cup pistachios, roasted.
Directions
- 1. In a heavy-bottomed saucepan, combine the coconut oil, cashew butter, rice malt syrup, vanilla powder and sea salt over medium-low heat. Stir until all melted together and the mixture starts to bubble slightly. Allow to bubble for 5 minutes, this will give the brittle a caramel flavour. Then, remove from the heat and stir in the protein powder and pistachio nuts.
2. Dump mixture onto a lined baking tray or dinner plate and spread out to the edges. Sprinkle with sea salt. Place in the fridge and allow to cool for 30 minutes.
3. Once set, remove from the fridge and break into small shards. Serve.
Note