Delicious Cashew Butter Fudge
Servings: 12 servings
Print RecipeIf 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 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.