"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Vanilla Pistachio Brittle

By Meg Yonson

I Quit Sugar - Vanilla + Pistachio Brittle
  • 10 servings
  • Prep - 30 mins
    Cooking - 10 mins
  • Total - 40 mins
I Quit Sugar - Vanilla + Pistachio Brittle

This Vanilla Pistachio Brittle is studded with pistachios, fructose-free and high in protein from protein powder. Could this dessert get ANY better?  

Servings: 10
Preparation: 30 mins
Cooking: 10 mins

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 Bare Blends Organic Vanilla Bean Native WPI.
  • 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

We've used Bare Blends Organic Vanilla Bean Native WPI in this recipe, but it would also taste great with Bare Blends Organic Matcha Green Tea WPI.

I Quit Sugar: Vanilla + Pistachio Brittle

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 Bare Blends Organic Vanilla Bean Native WPI.
  • 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

We've used Bare Blends Organic Vanilla Bean Native WPI in this recipe, but it would also taste great with Bare Blends Organic Matcha Green Tea WPI.

I Quit Sugar: Vanilla + Pistachio Brittle