Creamy Cashew Fudge Recipe
This is such a treat. It’s creamy and decadent and is the perfect after dinner indulgence. Apart from the freezing time, it only takes two minutes to make, so what are you waiting for!
Makes 20 Servings
1/2 Cup of Coconut Oil, Melted
3/4 Cup of Cashew Butter
3/4 Cup of Honey/Agave/Maple Syrup
1 Tablespoon of Cacao Nibs
Step 1: Add the coconut oil, cashew butter and sweetener to a saucepan on medium heat.
Step 2: Whisk everything until you have a creamy smooth mixture.
Step 3: Line a baking tin with parchment paper. Pour the mixture in to the baking tin and spread it our evenly.
Step 4: Sprinkle with a pinch coarse salt and scatter the cacao nibs over the top.
Step 5: Pop it in the freezer for about 2 hours until set. Take it out and chop it into chunks or squares. Store in the freezer.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo. For more healthy recipes, both sweet and savoury,