Dairy Free Paleo Fudge Made With Cashews
This easy, creamy, sugar free Dairy Free Paleo Fudge Made with Cashews is topped with a natural, salted caramel and made in the freezer! Gluten free, paleo and vegan friendly too!
Servings 18 pieces
Calories 123kcal
Ingredients
- 1 Cup Natural, creamy cashew butter
- 3 Tbsp Maple syrup
- 2 Tbsp Roasted cashews, diced
- 1 Cup Dates, halved (145g)
- 1/2 Tbsp Coconut oil, melted
- 1/2 Tbsp Hot Unsweetened vanilla almond milk
- 1/4 tsp Redmond Real Salt Kosher Sea Salt
Instructions
- In a small pot on medium heat, combine the cashew butter and maple syrup until smooth and creamy, stirring frequently. You don't want to burn the bottom.
- Once melted, press into the prepared pan. Sprinkle with the roasted cashews and press them into the cashew butter firmly.
- Place the dates in a small, microwave-safe bowl and microwave until hot, but not burned, about 1 minutes
- Add the hot dates into a SMALL food processor (mine is 3 cups ) and use the "chop" setting until they are broken down into small pieces. Then, turn to the "puree" setting until the dates are creamy and begin to form a ball.
- With the food processor running, stream in the coconut oil and HOT almond milk (I just microwaved it for 30 secs-1 minute) until the dates are broken down, sticky and smooth. Scrape down the sides as needed.
- Drop the caramel in spoonfuls over top of the cashew butter (don't drop it in one big chunk, or it's harder to spread) and spread out evenly. I find using VERY lightly damp fingers is the easiest to do this! Sprinkle with sea salt.
- Cover and freeze at least 2 hours.
- Cut into squares and DEVOUR! *
Notes
*Depending what texture you like your fudge, you may need to let it thaw for 4-5 minutes.
Store in the freezer.
Nutrition
Calories: 123kcal | Carbohydrates: 12.6g | Protein: 2.8g | Fat: 7.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.3g | Sodium: 38.6mg | Potassium: 136mg | Fiber: 0.9g | Sugar: 7.9g | Calcium: 13mg | Iron: 0.9mg