Remember the salty sweet peanut butter fudge you loved as a kid? This salted maple cashew fudge tastes just like it! It’s delicious but also nutritious and filling. The cashews give the fudge a dairy-free creaminess and maple syrup is a great swap for refined white sugar as it is lower on the glycemic index (won’t spike blood sugar as much), less inflammatory, and contains micronutrients.
This fudge is very easy to make! Essentially it’s just toast, blend, and freeze. It’s perfect for keeping in the fridge or freezer for a sweet bite after dinner or as a snack. Make a batch at the start of the week to have a sweet treat throughout the week.
2 cups of raw cashews
½ cup of unrefined coconut oil
½ cup of pure maple syrup
1 tablespoon of pure vanilla extract
Flaky salt like fleur de sel
1. Toast the cashews on a baking sheet in a 400F oven for about 5 minutes, or until lightly browned.
2. Let cashews cool to room temperature, about 15 minutes.
3. Add cashews and coconut oil to a high speed blender or food processor. Blend until smooth.
4. Blend in the maple syrup and vanilla. Taste for sweetness and add another tablespoon or two of maple syrup if desired.
5. Pour the mixture into a parchment-lined 8×8 pan and press into the pan in an even layer. Sprinkle with a big pinch of flaky salt.
6. Freeze for at least one hour, then cut into squares. Store in the fridge or freezer.
Contributed by Melanie Maxwell, R.H.N.