Made with coconut oil, raw honey or maple syrup, nut butter – it’s dairy-free, gluten-free, paleo and much easier to make than the stuff with sugar and butter!
I just taught this recipe at the recent Take Back Your HealthTM Nourishing Desserts cooking class. Everyone was amazed by how easy and quickly this fudge came together – we were able to prepare it at the beginning of the class, let it set up in the fridge and then serve it by the end!
And just a side note – the fudge batter is delicious eaten off a spoon…
Keep taking back your health,
Maple Cashew Fudge
Makes 25 1-inch pieces
Prep Time: 10-15 minutes
Time to Set: 1.5 hours+
½ tsp. vanilla
½ tsp. sea salt
¼ c maple syrup or molasses (molasses will create a much darker fudge)
¼ c honey or maple syrup
½ c coconut oil
1 ¾ c nut butter, like almond or sunflower
4 tbs. cocoa powder
coconut flakes or cacao nibs (for garnish on top)
1. If the coconut oil is solid, warm the jar of oil in a pot of water over low heat, or over the warming zone on the stove – do not boil! Combine all ingredients in a medium mixing bowl until well combined.
3. Line an 8”x8” glass baking dish with parchment paper. Pour the fudge mixture into the baking dish. Optional: sprinkle coconut flakes or cacao nibs on top of the fudge for garnish. Refrigerate until set – about 1-2 hours and up to 12 hours.
4. Lift the fudge out of the dish by pulling up on the edges of the parchment paper and set onto a cutting board. Cut the fudge into squares. Store leftovers in an airtight container in the refrigerator or freezer. Enjoy!