Three Ingredient Cashew Coconut Fudge

Dreamy creamy cashew coconut fudge that you can whip up in minutes!

Coconut Cashew Fudge (46) title

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.

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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.

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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.

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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!

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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…

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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

by Michelle Hunt

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.

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  1. I really wanna try it but there isn’t coconut butter in Brazil. How can I substitute it?

    1. You won’t get the same solid yet chewy melt in the mouth consistency without it. They would work with coconut oil but you’d have to keep them super chilled and possibly frozen!

    2. Angelina, I have read that to make coconut butter use Unsweetened coconut in a food processor, just process it till like butter. I have only recently found that Wal-Mart now sells unsweetened coconut and will be trying this.

  2. Wow! Amazing tastes and smells, I was lucky to get it into the tin before it was all spooned into my mouth. 🙂 I ended up using coconut oil because there was no butter to be found. Used 40g instead of the 60g of butter in the recipe, has set fine in the fridge now. Thank you for sharing these fantastic recipes!

  3. This worked for me as a very tasty fudge spread tho’ it didn’t set up at all at an ambient temperature nor would it hold out of the fridge.

    I used coconut manna (aka coconut butter) which didn’t liquify at all and is mostly coconut meat quite finely ground.

    I wonder if you mean what I would normally call block coconut cream (i.e., the block form that is commonly used in Asian cooking, not the stuff that settles out at the top of a tin of coconut milk)?

    If it’s not that, I wonder if I’d ground my roasted cashew butter too fine as mine is a tad more liquid than the one shown in your charming photo (mine would definitely not hold a peak)?

    It makes a very good sauce/spread and I can only think that it would be a delectable fudge if I can fiddle with my variables enough to help it to set.

    1. Hi Gina! It was coconut butter I used…I used Artisana specifically but there’s no reason coconut manna shouldn’t work. I’ve made this a few times and it’s set. Maybe just try equal ratio of coconut butter to the cashew butter if yours is particularly drippy? Let me know if it works!

  4. Liked your recipe!I used peanut butter+ cocoa powder & tahini paste as replacement for cashew butter + coconut oil. Was awesome!

  5. I actually have a jar of Manna Organics cashew coconut butter. Is there any reason not to use 3/4 cup of this (in lieu of 1/2 cup cashew butter and 1/4 coconut butter)? Looking forward to trying this.

      1. Thanks for your response, but I’m afraid I don’t understand. Are you saying cashew butter is creamier than cashew coconut butter? I’m not asking about using more ingredients altogether, just a combo product that has both the coconut and cashew together.

          1. Now I realize that coconut butter doesn’t have the same consistency as cashew butter. I will try making my own coconut butter with coconut flakes and hope for the best. With the use of the cashew coconut butter, I’m supposing it will just have more coconut flavor. Nothing wrong with that! Thanks.

  6. This looks divine! I am going to try your sugar free chocolate fudge and I was wondering with this one if I could replace the honey with pureed dates. I like the idea of dates as a sweetener rather than honey. I know it might show up in the fudge, but do you think it would work?

  7. I love it! Will make it gain soon. So delicious!!! Couldn’t stop eating it. Next time will be making 2 batches at once.