Salted Caramel Cashew “Fudge”
- 1 cup 1 cup 1 cup Cashews, raw
- 2 cups 2 cups 2 cups Water, boiling - for soaking your cashews
- 1 tsp 1 tsp 1 tsp Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure, could sub 1-2 medjool dates (pitted) if you prefer
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, Melted and cooled
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut, shredded and toasted
- 0.25 cup 0.25 cup 0.25 cup Dark Chocolate Chips
- 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.
- Enjoy xo
- 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.
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