Dreamy creamy cashew coconut fudge that you can whip up in minutes!
Does everyone know what “pick n’ mix” is? The candy that’s displayed in buckets, commonly in Irish movie theatres, where you select your own and pay by weight… I was always a sucker for fudge. The thick heavy blocks that weighed down the bag and ended up costing a near fortune.
As I remember it, the fudge I mean, it was quite sweet, in hindsight definitely overly so, and perhaps a little dry but it was the only fudge I knew. Ah nice halfway point between a creamy caramel and chewy toffee. A little easier on the teeth than toffee with more staying powder than a gone as quick as it hit the tongue caramel.
Who knew it could be even more awesome…simply made with three ingredients, lower in sugar and all round a hell of a lot healthier.
100% all natural cashew butter, nothing added or taken away, raw coconut butter, same deal, and honey. A little vanilla extract and coarse salt are optional extras, recommended but not at all obligatory…the salt maybe more so! I love a pinch of salt with my cashew goodies!
All that’s needed is a good strong bit of whisking action or take the easy option and use an electric whisk. You want to make sure the three ingredients are well combined and beautifully silky smooth before pouring it in to your lined loaf tin. Then you just have to be patient…
Mine was well set 2 hours later but be sure to do a little check with a cake tester if you’re unsure before removing, slicing and dicing the block of pure deliciousness! Of course you could make double or triple and place it in to an 8 inch square tin. The 1lb pound loaf tin created eight nice thick hunky chunks of fudge.
It really couldn’t be easier. Whether as a relatively healthy snack or a dinner party evening treat…you’ll wow and delight at least your own taste buds!
What’s your favourite flavour/type of fudge?
Cashew Coconut Fudge
Prep Time: 5 minutes + 2 hours
Keywords: raw blender snack dessert gluten-free grain free paleo vegan soy-free cashew butter coconut butter honey
Ingredients (8 chunks of fudge)
- 1/2 cup (120g) roasted cashew butter
- 1/4 cup (60g) coconut butter
- 3 tbsp honey (or maple syrup for vegan version!)
- 1 tsp vanilla extract (optional)
- Coarse sea salt for sprinkling on top (optional)
Melt coconut butter in jug or bowl submerged in boiling water; bain-marie! Leave to sit for 5 – 10 minutes until it’s turn to it’s liquid form stirring occasionally to speed up the process!
Whisk in honey and cashew butter, leaving the mixture in the large bowl of boiling water, being careful not to allow any of the water in to the jug or bowl with the fudge ingredients inside; I prefer to use a jug which makes for easier pouring once combined and ready to set!
Whisk together ingredient using an electric whisk if desired.
Line a 1lb loaf tin with baking parchment and lightly grease with coconut oil.
Pour cashew coconut fudge in to the tin and place in the fridge to set for at least 2 hours before removing and slicing. Store in the fridge for up to two weeks or in the freezer for up to one month.