This vegan cashew butter freezer fudge is made with just a handful of healthy ingredients. It’s packed with satiating healthy fat, making it the perfect after lunch dessert or afternoon snack.
Girls just wanna have
fun cashew butter freezer fudge. But whether you’re a girl or a guy, you’re going to fall head over heels for this easy to prepare, healthy, and decadent-tasting vegan freezer fudge that’s so much better for you than classic fudge, which is often made with tons of butter and refined sugar.
When I was a kid, my family would sometimes go to Merrickville, a small town outside of Ottawa on the Rideau Canal, for day trips. Among the quaint shops on Merrickville’s main street was a fudge shop. This was a mandatory stop on our wanders through town, and one of the main things I associate the town with.
Needless to say, I’ve always had a soft spot for fudge, though my preference now is for fudge made healthier with ingredients like coconut and nut butter, maple syrup, and cacao powder.
how to make this cashew butter freezer fudge
That brings me to this recipe. This vegan cashew butter freezer fudge is foolproof–in fact, you could probably make it with your eyes closed. All you do is melt the coconut butter in a pot, add the remaining ingredients, whisk, and pour into a loaf pan lined with parchment paper. Freeze for a few hours, slice, and voila, you’ve got an afternoon pick me up or light dessert to enjoy!
ingredients you need
You’ll need coconut butter, chocolate chips, cashew butter, cacao powder or cocoa powder, maple syrup, sea salt, and vanilla.
health benefits of this fudge
This fudge has a lot going for it from a nutritional standpoint. It’s:
- Rich in healthy fat from both coconut butter and cashew butter, which not only improves satiety, but can also boost your metabolism and promote brain health. (Yes, your brain is over 60 percent fat, so a diet rich in healthy fat supports optimal function of your noggin.) Yes, the fat in coconut butter is mostly saturated fat, which has gotten a bad rap over the years. However, our bodies actually need saturated fat to manufacture hormones, good cholesterol, and brain cells. Like most foods, you can have too much of a good thing, but don’t worry about the saturated fat in coconut butter.
- Rich in magnesium, from both the cashew butter and cacao powder. Magnesium is, in my opinion, a wonder mineral! It helps relax nerve and muscle cells, preventing spasms, and helps regulate blood pressure, too. The standard North American diet is very low in magnesium, meaning that many are deficient in this vital mineral.
looking for more fuss-free vegan chocolate treats? Try these:
- Vegan Mini Chocolate Cheesecakes
- Vegan Almond Butter Oat Flour Brownies
- Vegan Raspberry Almond Butter Hot Chocolate
I hope you enjoy this fudge! Leave a comment or rating below to let me know how you liked it, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram!
This vegan cashew butter freezer fudge is made with just a handful of healthy ingredients. It’s packed with healthy fat and magnesium, making it the perfect after lunch dessert or snack with a cup of iced coffee.
- 1/2 cup coconut butter
- 1/4 cup semisweet chocolate chips or chopped dark chocolate
- 1/2 cup cashew butter
- 1/3 cup cacao powder or natural cocoa powder
- 1/2 cup pure maple syrup
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- Melt the coconut butter in a medium saucepan over medium-low heat. Once melted, whisk in the chocolate chips, cashew butter, cacao powder, maple syrup, salt, and vanilla. When the maple syrup is added, the mixture will thicken quite a lot, but this is normal. Stir to incorporate and remove from the heat.
- Line a 9×5-inch loaf pan with parchment paper and spoon the fudge into it. If desired, you can swirl a couple spoonfuls of cashew butter on top.
- Transfer the pan into the freezer and freeze for 4 hours, or until firm.
- Run a sharp knife under hot water for 30 seconds and slice the fudge into 16 squares.
- Store the fudge in an airtight container in the freezer.
Coconut butter is made from the flesh of the coconut, whereas coconut oil is extracted through pressing the oil out of the flesh. If you can’t find coconut butter, make your own by blending 3 cups of unsweetened shredded coconut in a food processor until smooth and creamy.
Any nut or seed butter works well in this recipe. If you don’t have cashew butter, use peanut butter, almond butter, tahini, or sunflower seed butter.
- Category: Dessert, Snack
- Method: Freeze
Keywords: vegan freezer fudge, cashew butter freezer fudge, nut butter fudge