Five
Minute Cashew Maple Fudge |
Creamy
cashew butter becomes dense, sweet and salty fudge with only five minutes of
prep work. If peanut butter cups and cookie dough fell for each other in the
winter, this would be their child. |
Ingredient |
Amount |
Cashew Butter
(Roasted) |
1 Cup |
Pure Maple Syrup |
1/2 Cup +
1.5 Tablespoons |
Coconut Oil
(Melted) |
1/4 Cup |
Vanilla |
1 Teaspoon |
Salt |
1.5-2 Teaspoons (adjust to taste) |
Dairy-Free
Chocolate Chips |
1/2 Cup |
Notes: |
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1. You could substitute other nut butters but only
use natural varieties. The consistency of others will not produce the same
result. If you're near the bottom of your jar and there isn't much oil left
in the butter, add a couple of extra tablespoons of coconut oil. |
2. I used close to 2 teaspoons of salt because it
works well with roasted cashew butter. You may need to adjust it if you
change the nut butter. Keep in mind that the taste of cold foods is less intense than
at room temperature. |
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