If you like eating cashew butter you’ll love this delicious cashew butter fudge. It’s creamy and soft, comes packed with healthy fats and works great as a grab snack or healthy dessert.

This fudge was inspired by endless nights of eating cashew butter and raisins, with a tablespoon. Am I the only one that thinks cashew butter and raisins are made to be together?

Delicious cashew fudge like no other

I love dark chocolate so much that I keep it in the house like all the time. The same is true for all the other close relatives of chocolate: raw cacao, cacao mass and cacao butter.

Since I also have coconut oil at my disposal all the time, one day I’ve said to myself: “What would happen if I would combine all these delicious ingredients into some kind of raw indulgence?”

The result? Something… Delicious. Creamy. Soft. Fudgy. With Cashew. And Chocolate. And Raisins. And More Cashew.

You have to try this raw fudge to really appreciate it because it doesn’t really compare with anything “conventional”. Plus it’s great for every occasion and for every time of day (or night).

A few more reasons why you should try this cashew butter fudge. It’s:

Loaded with healthy fats
Low and carbs
Keto and Whole30 friendly
Naturally sweetened
Creamy
Satisfying
Fun to make
Always healthy
Cashew buttery
Chocolaty
Super Rich

Ingredients List

One of the things that I really like about these raw desserts is that you don’t need many ingredients to make them, and this fudge is no different.

The recipe asks for only a few basic ingredients, as follows:

  • cashew butter (preferably without salt)
  • extra virgin coconut oil
  • dark chocolate (85% or more)
  • cacao butter
  • raisins
  • pinch of Himalayan salt (skip if cashew butter has salt)

Steps to make Delicious Cashew Butter Fudge

  1. In a double boiler, add coconut oil, dark chocolate, cacao butter and salt.
  2. Once everything has combined into a chocolate paste, remove double boiler from heat and set aside until we take care of the other half of our fudge.
  3. In a separate bowl, add cashew butter with raisins and mix until the raisins have incorporated.
  4. Once the chocolate paste is at room temperature (but still liquid), add it on top of the cashew-raisins paste.
  5. Using a silicone spatula, incorporate the chocolate paste into the cashew-raisins paste.
  6. Pour the above cashew-chocolate-raisins base into a glass or ceramic dish (flat bottom) and transfer into the fridge to solidify for a few hours.
  7. Once solid, remove from the fridge and use a big knife to cut into square like portions. DONE!

Tips for making the perfect cashew butter fudge

  • Use minimal heat in double boiler – It’s very important to use minimal heat when mixing your chocolate in the double boiler. That’s because heat destroys the antioxidants found in chocolate, plus we don’t want to boil the chocolate (lol).
  • Did you chocolate paste turn solid? – If your chocolate paste has solidified, it will be impossible to combine it with the cashew butter (or anything else for that matter). My advice is to melt it again in the double boiler for half a minute or until it becomes creamy again.
  • Pay special attention to salt – In case the cashew butter you’re using has added salt, do not use the salt from the ingredients list (unless you want to end-up with a salty fudge).
  • Do not use hot ingredients – Avoid combining the hot chocolate paste with cashew butter because this will ruin your fudge’s texture. The best option is to let the chocolate paste cool down at room temperature before using it.
  • How to portion fudge – Removing this fudge from the tray can be a bit challenging sometimes, especially if it hasn’t solidified enough. Start with the edges and use a big knife to cut the portions from a single stroke.

Health benefits of eating cashew fudge

In case you’re wondering if this cashew fudge is healthy for you, here are a few health benefits that I hope will inspire you to make it:

Has zero added sugar so no more blood sugar spikes.
It’s loaded with healthy fats that will give you steady energy.
Will keep you in the fat burning zone, helping you burn healthy fats for energy.
Works great for low-carb or keto eating (also Whole30 compliant).
It’s satisfying and satiating so you’ll actually eat less compared to traditional desserts.
You’ll be using the best and healthiest ingredients. Good for you!
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 dessert like this one.
Make it a fun family activity with your kids or your loved ones.

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. It’s totally worth-it because this fudge is amazingly de-li-cious!

If you decide to try this healthy cashew butter fudge please leave us a comments and a review. And if you take a photo and share it online, don’t forget to tag it @refreshmyhealth.

I would love to see what you’ve made and if you like it. Cheers, friends!

Are you a low-carb fudge lover? Would you try this cashew butter fudge recipe? Share below!

5 from 21 votes

Delicious Cashew Butter Fudge

Prep Time: 20 mins
Cook Time: 0 mins
Fridge Time: 4 hrs
Servings: 12 servings
Print Recipe
If you like eating cashew butter you’ll love this delicious cashew butter fudge. It's creamy and soft, comes packed with healthy fats and works great as a grab snack or healthy dessert.

Equipment

  • Double Boiler
  • Bowl
  • Ceramic or Glass Tray

Ingredients

  • 250 g cashew nut butter (preferably without salt)
  • 30 g extra virgin coconut oil
  • 30 g dark chocolate (85% or more)
  • 30 g cacao butter
  • 30 g raisins
  • pinch of Himalayan salt (skip if cashew butter has salt)

Instructions

  • In a double boiler add the following ingredients: coconut oil, dark chocolate, cacao butter and salt.
  • Let them slowly melt for a few minutes until combined into a chocolate paste. Make sure to keep a low temperature in the double boiler, avoiding to overheat the chocolate paste.
  • Remove double boiler from heat and set aside to cool down until we take care of the other half of the recipe.
  • In a separate bowl, add cashew butter with raisins and mix until the raisins have incorporated.
  • Once the chocolate paste is at room temperature (but still liquid) pour 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 base for your fudge.
  • Transfer into a glass or ceramic dish (with a flat bottom) and move in the fridge for a few hours to solidify.
  • Remove from the fridge when solid 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 this fudge has a soft texture.
  • Remove the portions one by one, paying special attention not to ruin their shape, as this fudge tends to be a bit sticky.
  • Place all the portions on a big plate 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.

Notes

If the cashew butter you’re using has added salt, do not use the salt from the ingredients list (unless you want to end-up with a salty fudge).
If your chocolate paste has solidified, it will be impossible to combine it with the cashew butter (or anything else for that matter). My advice is to melt it again in the double boiler for half minute or until it becomes creamy again.
It’s very important to use minimal heat when making the chocolate paste because heat destroys the antioxidants found in chocolate. Make sure to keep a low temperature in the double boiler.
Avoid mixing hot chocolate paste with the cashew butter because this will ruin your fudge’s texture. The best option is to let the chocolate paste cool down at room temperature before using it.
Removing this fudge from the tray can be a bit challenging sometimes, especially if it hasn’t solidified enough. Use a big knife to cut the portions from a single stroke.
This fudge tends to melt rather quickly at room temperature so it should be stored in the fridge until you decide to serve it.
Course: Breakfast, Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-carb, Raw Food, Sugar-Free, Vegan, Whole30
Keywords: cashew, cashew butter, chocolate, fat bombs, low-carb fudge, raw cookie, vegan dessert
Author: Marcel Corbeanu

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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:

Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.

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