Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Place your cashews into a medium size bowl and pour over enough boiling water to ensure they are fully submerged. Set aside for 20 minutes then drain and rinse.
Line a small rimmed tray of loaf pan (I used a small 7 x 5 pyrex dish) with baking/parchment paper and set aside.
Place your soaked cashews, coconut oil, vanilla, maple syrup and salt into a blender (or food processor) and process until smooth, creamy and well combined.
Pour your salted caramel cashew butter into your prepared tray, spreading into one nice even layer.
Sprinkle over your toasted coconut flakes and pop your fudge into the freezer for an hour or 2 (or even over night) to set.
Once your fudge has set, cut it into whatever size your pretty little heart desires. FYI – I cut mine into 16 x bite size pieces.
Once cut place back into the freeze while your prepare your chocolate.
Melt chocolate by your preferred method – I like to do mine double boiler style on the stove top but do what you feel.
Once you have your chocolate melted and ready to go, take out your tray of fudge slices and carefully dip the bottom of each in a little melted chocolate and placing each one back onto the frosty baking sheet as you go. Continue until all your fudge has a dark and delicious chocolate coated underside.
Drizzle any remaining chocolate over the top and pop your fudge back into the fridge or freezer to set and enjoy.
This fudge should keep well refrigerated for 5-7 days or frozen for 3-6 months
NOTE – This fudge is quite delicate so I suggest keeping it refrigerated (or even stored in the freezer) until you are ready to serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.