- 1
- 125 mins
- 125 mins
Ingredients
- Prep Time: 5 minutes + 2 hours
- 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)
Preparation
Step 1
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.