If you like cashew butter you’ll love this delicious raw fudge. It’s creamy and soft, comes loaded with healthy fats and works great as a meal replacement or a healthy dessert.
This fudge was inspired by endless nights of eating cashew butter and raisins combined, with a tbsp. Am I the only one that thinks cashew butter and raisins are made to be together?
Back to the recipe, I love dark chocolate so much that I keep it in the house all the time. The same is true for all the other relatives of chocolate: raw cacao, cacao mass and cacao butter. And since I also have coconut oil at my disposal all the time, I’ve said to myself: Why not combine all the healthy ingredients into a delicious raw cookie and see what happens?
The result? Well … I think the result speaks for itself.
Delicious. Creamy. Soft. Fudge. Cashew and Chocolate. Raisins.
A cashew butter fudge like no other
You simply need to try this cookie because it doesn’t compare with anything you can buy at the store. It’s great for every occasion and for every time of day (or night).
Here are a few reasons why you should make this one. It’s:
Loaded with healthy fats
Low and carbs
Fun to make
Keep this fudge on hand for a healthier treat to indulge in throughout the week. Or make a batch to bring to dinners, gatherings, or parties. Just make sure to keep it in the fridge most of the time and remove just before serving, because it tends to melt rather fast.
Here are a few more health benefits that come with this delicious cashew butter fudge:
Has zero added sugar so no more sugar spikes.
It’s loaded with healthy fats that will give you steady energy.
Will keep you in the fat burning zone.
Works great for low-carb or keto eating.
It’s satisfying and satiating so you’ll actually eat less compared to traditional cookies.
You’ll be using the best and healthiest ingredients.
You’ll be staying away from additives and preservatives of any kind.
It’s ok to reward yourself after a long day, just do it with a healthy cookie like this one.
Make it a fun family activity with your kids or your loved one.
If you try this cashew butter fudge leave a comment, or take a photo for Instagram and tag it #refreshmyhealth. I would love to see what you’ve made and if you like it. Cheers, friends!
Check-out these fancy low-carb desserts
These are perfect if you follow a low-carb or a keto diet, or if you simply want to try this type of creamy cookies:
What’s your favorite cashew butter cookie? Would you try this recipe? Share below!
Delicious Cashew Butter Fudge
- 250 g cashew nut butter (no salt)
- 30 g extra virgin coconut oil
- 30 g dark chocolate (85%)
- 30 g cacao butter
- 30 g raisins
- pinch of Himalayan salt
- In a double boiler, add coconut oil, dark chocolate, cacao butter and salt.
- Combine all the ingredients into a chocolate paste. Make sure to keep the temperature in the double boiler low, avoiding to overheat the chocolate paste.
- Once everything has combined into a chocolate paste, remove the double boiler from heat and set aside until we take care of the other half of the cookie.
- In a separate bowl, add cashew butter with raisins and mix until they combine together.
- Once the chocolate paste is at room temperature (but still liquid, not solid!), add it on top of the cashew-raisins paste.
- Using a silicone spatula, mix gently until the chocolate paste has combined with the cashew-raisins paste. You should end-up with a thick dark-brown paste.
- Next, pour the contents of the bowl into a glass or ceramic dish (flat bottom) and let it solidify in the fridge for a few hours.
- Once solid, remove from the fridge and use a big knife to cut into square like portions. Using a big knife will allow you to cut the portions from one single stroke, and this is great since our fudge is rather soft.
- Remove the portions one by one, paying special attention not to ruin their shape, as this fudge tends to be a little sticky.
- Place all the portions on a big plate (with space between them) and move to the fridge, until you decide to consume them. This fudge can be safely stored in the fridge for 4-5 days, even as long as one week.
- DONE! I hope you’ll enjoy these raw cookies as much as I did.