1 cup raw cashew butter (or nut butter of choice)
⅓ cup coconut oil
¼ cup cocoa powder
¼ cup pure maple syrup
½ teaspoon fine sea salt
1 teaspoon vanilla extract
Prep: 10 mins Serves 16-20
In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm. Alternatively, you could blend them together using a food processor.)
Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.
Transfer the mixture to a dish, lined with plastic wrap for easy removal, and smooth the top with a spatula.
Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.
Store the leftovers in a sealed container in the freezer. (As far as I know, it will last indefinitely in the freezer– but mine never lasts too long!)
I use a non-standard sized container for preparing my raw fudge– it’s a rectangular shaped dish that I’ve had for years, measuring about 4″ x 8.” You could easily double this recipe to fill an 8″ x 8″ pan, if you’d prefer.
Substitution Notes: If you’d prefer to use almond butter for this recipe, I recommend using raw almond butter, which has a sweet and mild flavor when compared to the roasted version. I also don’t recommend using Trader Joe’s brand, because the texture is far too grainy and gritty. (I’m afraid of breaking a tooth when I bite into that stuff!) You can make your own almond butter as a cheaper alternative.
For nut allergies, you can easily use sunflower seed butter, too!