This recipe couldn’t be easier! It just requires a little mixing and a TEENY bit of blending to make some oat flour. You could of course buy some oat flour but you can blitz up some oats really easily in a blender or food processor.
My mission at the moment is to create simple recipes with ingredients that most people will have on hand or have easy access too. A few years ago almond flour, ground almonds, were far more expensive and not as readily available.
If I’m not eating brownies or cookies it’s fudge. This is two of my loves combined into one. I partly went with the chocolate topping for aesthetic purposed, but also just because I’m a chocolate lover!
I went with 8 large chunks but you could easily create 16 – 20 or possibly more smaller truffle sized squares of fudge.
Mix together maple syrup, cashew butter and coconut oil in a large bowl. Add ground almonds and oat flour and stir to combine. Add salt to desired taste! Allow to cool a little, for about 5 minutes, before adding in the chocolate chips or they will melt. Transfer to a 2lb loaf tin lined with baking paper. Melt the chocolate in a microwave jug or bowl using 30 second increments; stir every 30 seconds to prevent the chocolate “cooking” and seizing up. It should only take 90 seconds to 2 minutes. Mix in cashew butter. Pour the chocolate mixture over the base after it’s had about 15 minutes in the fridge. Allow to set overnight or for at least a few hours before slicing. Store in the fridge in a seal tight container for up to two weeks or freeze for up to one month.
Cookie Dough Fudge
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