Cake Batter Fudge

By GuidingVegan

Ingredients

• ◊ 1 cup raw cashew butter (see recipe below — must be raw or it will alter the flavor of the fudge)
• ◊ 1/2 cup vegan buttery spread (e.g., Earth Balance)
• ◊ pinch of salt
• ◊ 1 teaspoon butter extract
• ◊ 3 to 3 1/2 cups powdered sugar
• ◊ 4 tablespoons sprinkles, divided
• Raw Cashew Butter (yields 1 cup)
• ◊ 2 cups raw cashews
• ◊ 1/3 cup water
• ◊ pinch of sea salt
• ◊ 1/2 teaspoon agave nectar

Details

Servings 40
Adapted from blissfulbasil.com

Preparation

Step 1

1. Melt the butter in a medium sauce pan over medium-low heat. Add in cashew butter and stir (note: this will not incorporate with the butter until you begin adding in the powdered sugar). Turn off the heat, and add in pinch of salt and the butter extract. Slowly begin adding in the powdered sugar, stirring constrantly to ensure all sugar lumps are smoothed out. Once the powdered sugar is added and the mixture has cooled to room temperature or slightly warm, add in 2 tablespoons of the sprinkles and give the batter a few stirs. If you add in the sprinkles when the batter is too warm, the color is more likely to bleed.

2. Pour the mixture into a lightly greased 5 x 8 or 8 x 8 baking pan (depending on desired thickness). Top with remaining 2 tablespoons of sprinkles. Pop in the fridge for at least one hour or until fudge sets. Cut into 40 or more pieces. Indulge. Store uneaten fudge in fridge or freezer.

Raw Cashew Butter :
Add the cashews to a food processor and process until a coarse meal is formed. Slowly add in water (using less or more, as needed) as processor is running and process until a creamy butter has formed. Add in salt and agave nectar and pulse.