Double Chocolate Cashew Raw Fudge
Servings: 6 big servings
Print RecipeThe taste of cashew and chocolate always makes for a tasty fudge waiting to be enjoyed. Soft and creamy on the inside, with a thin crunchy chocolate crust on top, this cashew chocolate fudge exceeded all my expectations.
Equipment
- Double Boiler
- Blender or Kitchen Robot
Ingredients
- 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)
- 1/2 tsp vanilla powder (optional)
Instructions
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 extra virgin coconut oil, and process until incorporated. You’ll end-up with a very creamy buttery consistency.
- Transfer to a medium-sized bowl and set aside to rest until you finish the chocolate paste below.
Chocolate Paste
- In a double boiler, add dark chocolate together with 1 tsp extra virgin coconut oil and optional vanilla powder.
- Note: In case you’re using ready-made cashew butter, add the entire quantity of coconut oil here. Normally you’d have to add 1 tsp of coconut oil when making the cashew butter and 1 tsp when making the chocolate paste.
- Using low to medium heat, melt 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. Avoid adding any more salt if cashew butter already has salt.
- Transfer the cashew-chocolate paste into a small tray (glass or ceramic) and place in the fridge for 20 minutes to solidify a bit. This is the base layer of your fudge.
- When the base layer barely starts to solidify, remove ttray from the fridge and pour the rest of the chocolate paste on top of it. This will act as a thin chocolate crust that is absolutely delicious.
- Move tray into 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.
Notes
Instead of making your own cashew butter, you could use ready-made cashew butter. Make sure to use cashew butter that doesn’t contain added oils, sugars, or fillers.
Use only quality chocolate made from cacao mass, cacao butter, a natural sweetener, plus optional spices.
I used 70% dark chocolate, but you can also use 80% or even darker. You can even use 99% dark chocolate, just make sure to add 2-3 tsp of coconut sugar if you feel like the taste would end-up being a bit too bitter.
This fudge will not melt quickly at room temp so it’s perfectly ok to keep it out of the fridge for a few hours.