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
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! *
*Depending what texture you like your fudge, you may need to let it thaw for 4-5 minutes.
Store in the freezer.
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