The taste of chocolate and cashew always makes for a savory fudge waiting to be enjoyed. Soft and creamy on the inside, with a thin crunchy chocolate crust on top, this homemade fudge exceeded all my expectations.
Whatever you follow a low-carb or keto way of eating, or maybe you’re looking for a healthy dessert to try, this homemade chocolate cashew fudge is one delicious option.
This fudge is the perfect grab and go pick-me-up! If you’re a sucker for decadent desserts made from simple ingredients, this one is for you.
Chocolate Cashew Raw Fudge
Here are a few reasons to love this chocolate cashew fudge. It was:
Loaded with Healthy Fats
Perfect on Low-Carb Diets
Vegan & Gluten-Free
Sugar-Free & Delicious
Soft & Creamy
With Crunchy Chocolate on Top
Perfect for Winter Time
Trust me, homemade fudge like this one will always turn out better (and will definitely be healthier) compared to what you can get at the store.
Just try this homemade raw fudge …
Why make these treats at home when you can buy something at the store? Here’s why:
Homemade is always healthier.
You’re in control of the ingredients so no more “hidden” ingredients.
You learn to appreciate real food and delicious fudge (instead of buying ready-made).
Always sugar-free and cheaper to make.
Customizable and so fun to prepare yourself.
You can make it together with your kids or your spouse.
It’s the perfect healthy and tasty dessert (double chocolate alert).
All of the healthy fats & protein inside will keep you satiated.
What are the ingredients for Chocolate Cashew Raw Fudge
Sometimes I think these low-carb desserts are too easy to make. Is it just me? For instance, this homemade fudge only requires 5 ingredients from which one is optional.
You can’t get easier than this!
- Cashew Nuts (or ready-made Cashew Butter)
- Himalayan Salt
- Extra Virgin Coconut Oil
- Dark Chocolate (min 70% cacao)
- Vanilla Powder (optional)
How to make the best Chocolate Cashew Fudge
This delicious vegan fudge won’t take you more than 30 minutes to prep, and only 3 easy steps that I’ve detailed below:
- Step 1– Homemade Cashew Butter
- Step 2 – Chocolate Paste
- Step 3 – Putting Together this Fudge
Step 1: Homemade Cashew Butter
The base of this fudge is made out of cashew butter that you’ll be making yourself from raw cashews, a bit of Himalayan salt and a touch of coconut oil. You’ll need a blender or a kitchen robot for this part.
Alternatively you could use ready-made cashew butter but that won’t be as fun as making your own. Still, it’s a valid option and a great one especially if you are busy.
Once the cashew butter is ready transfer into a medium sized bowl. We’ll come back to it in a few short minutes.
Step 2: Chocolate Paste
In a double boiler (low temperature) melt together dark chocolate and coconut oil (plus optional vanilla powder).
In a few minutes you’ll end-up with the most creamy chocolate paste.
Remove double boiler from heat and set aside for a few minutes to cool down just a bit.
Step 3: Putting Together this Fudge
Take 2/3 of the chocolate paste above and pour it over the cashew butter. Use a silicone spatula to whisk the chocolate paste in.
You’ll magically end-up with cashew butter that tastes like chocolate (*Boom!*).
Transfer to a small tray (glass or ceramic) and spread evenly on the entire surface. Alternatively you could lay down a sheet of parchment paper in the tray, prior to pouring the cashew-chocolate paste (personally I don’t).
Move in the fridge for 20 minutes to solidify just a bit. This is the base layer of your fudge but we’re not over yet.
When the base layer barely starts to solidify, remove tray from the fridge and pour the rest of the chocolate paste on top. This will act as a thin chocolate crust that is absolutely delicious.
Now we are ready! Move again into the fridge to set for a few hours. Depending on the consistency of the cashew-chocolate paste, it takes a few hours to become solid.
When ready to serve, cut it into squares. Transfer to a plate and store in the fridge for up to 1 week or serve ASAP because it is DELICIOUS!
Tips for making delicious chocolate cashew fudge!
Can I use ready-made cashew butter? Using ready-made cashew butter instead of making your own is absolutely ok but:
- Make sure to add all the coconut oil from the ingredients list into the chocolate paste.
- You’ll have to incorporate the salt “manually” into the cashew butter (as per my recipe). Prior to adding the salt check cashew butter to make sure that it doesn’t include salt in the ingredients list.
Minimal heat double boiler. Make sure to keep the temperature in the double boiler low, thus avoiding to overheat the chocolate paste. Heat destroys those precious antioxidants found in chocolate and we want to avoid this is possible.
How “dark” should the chocolate be? I used 70% dark chocolate for this recipe but it’s perfectly ok to use 80% or even darker chocolate. You can even use 99% dark chocolate, just make sure to add 2-3 tsp of coconut sugar if you think the taste will end-up being a bit too bitter.
Parchment paper. In case you want to be absolutely sure that your fudge won’t stick to the tray, you can lay down a sheet of parchment paper in the tray prior to pouring the base. Personally I don’t do it because I don’t like the idea of parchment paper and fudge together.
Did your chocolate paste turn solid? If your chocolate paste has solidified, it will be impossible to combine it with the cashew butter. No worries, simply melt it again in the double boil for half a minute or until it becomes creamy again.
How to portion fudge. Removing this fudge from the tray can be tricky 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.
Enjoy this low-carb chocolate fudge!
Make this recipe for Christmas, for your birthday or as a gift for your loved ones. Make it with your kids or alone, in the week-end or on a random Wednesday night when it’s snowy outside.
How about tonight? I know you’ll love it from the first bite because, to tell you the truth, even the leftovers are de-li-cious!
Once it is ready, I like to store mine in the refrigerator and then let it sit at room temperature before serving. This allows the fudge to soften even more to the “fudgy” consistency that you’re craving!
This fudge will not melt quickly at room temp as some of my other recipe so it’s perfectly ok to keep it out of the fridge for more time.
If you make this Double Chocolate Cashew Raw Fudge I’d love to hear what you think! Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Are you a chocolate and cashew lover? What is your favorite dessert with chocolate and cashew together? Share below!
Double Chocolate Cashew Raw Fudge
- Blender or Kitchen Robot (optional)
- 250 g cashew nuts (made into cashew butter)
- 1/2 tsp Himalayan salt
- 2 tsp extra virgin coconut oil
- 100 g dark chocolate (min 70% cacao)
- 1/21 tsp vanilla powder (optional)
Homemade Cashew Butter
- We start by making our own cashew butter from raw cashew nuts. Alternatively, you can use ready-made cashew butter.
- Note: Skip this section if using ready-made cashew butter.
- In a blender or food processor add cashew nuts and blend for 10-15 minutes, until the cashews have magically changed to a thick buttery consistency.
- Pause every minute or when your machine gets hot and use a silicone spatula to scrape down the sides of the bowl periodically. This process will make it easier for your machine to process the cashew nuts into cashew butter.
- Once the cashews have turned to a slightly creamy consistency, add 1/2 tsp of Himalayan salt and 1 tsp of coconut oil, and process until incorporated. You’ll end-up with a very creamy buttery consistency.
- Transfer into a medium size bowl and set aside to rest until you finish the chocolate paste below.
- In a double boiler add dark chocolate together with 1 tsp coconut oil and optional vanilla powder.
- Note: In case you’re using ready-made cashew butter, add all the coconut oil here. Normally you would add 1 tsp of coconut oil when making the cashew butter but this isn’t the case anymore.
- Using low to medium heat, melt the chocolate, coconut oil and vanilla powder until well combined. The results will be a slightly creamier chocolate paste.
- Remove double boiler from heat and set aside for a few minutes to cool down a bit.
Putting Together this Fudge
- Take 2/3 of the chocolate paste and pour it over the cashew butter. Use a silicone spatula to whisk the chocolate paste in.
- Note: In case you’re using ready-made cashew butter and it doesn’t have added salt, add the salt from the ingredients list here and incorporate before moving forward). Do not add any more salt if your cashew butter already has salt added to it.
- Transfer the cashew-chocolate paste into a small tray (glass or ceramic) and place in the fridge for 20 minutes to solidify just a bit. This is the base layer of your fudge.
- When the base layer starts to solidify, remove ttray from the fridge and pour the rest of the chocolate paste on top. This will act as a thin chocolate crust that is absolutely delicious.
- Store in the fridge for a few hours, until the fudge becomes solid.
- Remove from the fridge and cut into desired shapes and sizes. Be sure to use a bigger knife to make it easier. Serve fresh or store in the fridge for up to 1 week.