Double Chocolate Cashew Raw Fudge
Servings: 6 big servings
Print RecipeThe taste of cashew and chocolate 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.
Equipment
- Blender or Kitchen Robot (optional)
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)
- 1/21 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 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.
Chocolate Paste
- 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.
Notes
Instead of making your own cashew butter, you could also use ready-made cashew butter. Make sure to only use cashew butter that doesn’t contain added oils, sugars or other fillers.
Use only quality chocolate made from cacao mass, cacao butter and a sweetener.
I used 70% dark chocolate, but you can also use 80% or more. 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 be too bitter for you.
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.