Chocolate Cashew Fudge (raw, vegan, low sugar, paleo, dairy & gluten free)
 
Prep time
Total time
 
Author:
Serves: 9
Ingredients
  • 1½ cups soaked cashews
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tbsp. melted coconut oil
  • 1-2 tbsp. raw honey
  • ¼ cup melted cacao butter
  • ⅓ cup chocolate chips {I like Lily's stevia sweetened}
Instructions
  1. Melt cacao butter chunks in a small glass dish in a pan of simmering water. Water should reach halfway up the glass of cacao chunks. A double broiler can be used.
  2. After the cacao butter is melted you can melt the chocolate chips and set aside.
  3. In a food processor, puree soaked cashews, vanilla, oil, and honey until creamy.
  4. Add the melted cacao butter and blend until smooth and creamy.
  5. Spread mixture in a 8x8 inch dish greased with coconut oil.
  6. Drizzle the chocolate over the cashew mixture and using a toothpick swirl it.
  7. Freeze until fudge hardens; up to an hour. Best stored in the freezer.
Notes
If you don't have time to soak the cashews for a few hours you can add a few tablespoons of filtered water to get them creamy when pureeing them. If you can't find the cacao butter in the health market you could add 2 more tablespoons of coconut oil {making it a total of 3}. However, the cacao butter gives this recipe that special fudge consistency and flavor, hence the cost of a pretty penny but in my opinion worth it. Please make sure you are using real extracts and not flavored. I love Lily's Dark Chocolate chips because they only use stevia to sweeten them. If your palate likes super sweet you may need to add another tablespoon of honey. If you are using traditional chips you will only need 1 tablespoon of honey. Of course, use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/chocolate-cashew-fudge-raw-vegan-low-sugar-paleo-dairy-gluten-free/