I just have 5 words for you today . . .
Sugar Free Salted Caramel Fudge !
Buttery cashews are blended with a splash of vanilla, a drizzle of maple syrup, a pinch of salt, a touch of coconut oil, sprinkled with crisp and crunchy, toasted coconut flakes, chilled, sliced then dipped in dark chocolate.
Oh yes, I did! And you should too!
Because, this fudge . . . I honestly don’t know what to tell you.
It’s velvety smooth, deliciously creamy, subtly sweet and simply divine!
And you would not believe how easy it is to make!
How to make sugar free salted caramel cashew butter fudge?
♦ You simply throw all of your fudge ingredients into your blender and let it do the work for you! As far as treat making goes I don’t think it gets much easier than this! And would you just look at how creamy it is and those flecks of vanilla😍
♦ Once your salted caramel cashew butter fudge is blended and looking all creamy and dreamy like, we simply pour our creamy fudge into a lined baking tray, sprinkle with some coconut flakes and then pop it in the fridge (or freezer, it’s faster) for a few hours to set.
Once that’s done you slice it up, melt some chocolate, dip, chill and enjoy!
It really is that easy!
The hardest part about making this recipe is waiting for the fudge to set.
And let me tell you although the struggle is very real, it’s also very, VERY worth it.
Shall I remind you again?!
5 words . . . Sugar free Salted Caramel Fudge!!!!!!
A creamy, dreamy, deliciously indulgent fudge made with no refined flours or sugars using just a handful of real food ingredients that I bet you have on hand already and can be ready to devour in just a matter of minutes!
And, and, it also happens to seriously good for you!
Sugar-free ✔️
Packed with protein ✔️
Loaded with gut-healing goodness! ✔️
Not that anyone would ever know! Its soooo good!
Deliciously winning on so many levels
One last tip before you go get your fudge on . . .
How to store your sugar-free salted caramel cashew butter fudge?!
♦ This fudge is best stored in the fridge in an airtight container and should keep well for 2-3 weeks (but I doubt it will last that long because its soooooo yummy, we always eat ours within a few days #noegrets) however, it can also be frozen for at least 3-6 months! So, you can make a double-triple-quadruple batch so it’s ready for when the festivities begin (or the cravings strike). Look at you being all organized!
OK, I think that’s it from me.
All natural, quick and easy, creamy, dreamy, velvety smooth, subtly sweet, salted caramel cashew butter fudge with a decadent espresso infused dark chocolate coating
Fun to make, fun to eat & fun to share with the ones you love!
From my heart to yours, enjoy xo
Salted Caramel Dark Chocolate Cashew Butter Fudge
- Prep Time: 10 mins - Chill Time: 2 hrs mins
- Persons: 16
- Difficulty: Easy
- Ingredients
- For the sugar free , salted caramel cashew butter fudge –
- 1 C natural cashew butter (just cashews + salt – or natural nut seed butter of choice)
or 1 1/2 C of raw cashews soak in boiling water for 10 mins if using - 2 teaspoons of vanilla extract
- 1/4 C Maple Syrup (I use sugar-free)
- 1/4 C of coconut oil, melted and cooled
- 1/2 teaspoon of salt
- 1 Tablespoon of Macro Mike sugar free – probiotic rich – plant-based protein powder (I ♥ the salted caramel, vanilla butter cream or caramelized white chocolate in this recipe) – technically optional but makes your fudge thicker & richer & gives it a nice little nutritional boost + a hit of protein which makes me feel better about eating it for breakfast! use AMB-EM for a cheeky discount off if you want to give it a try.
- 1 Tbsp unflavoured collagen – optional but adds an extra hit of protein & is great for hair, skin, nails & gut health!
- For the espresso infused dark chocolate coating –
- 1/4 cup dark chocolate
- 1 sachet of before you speak coffee (I use the decaf mocha – EMS10=10% off if you want to try it) – or 1/2 tsp finely ground instant espresso pwd – reg or decaf
- 3 Tablespoons of toasted coconut flakes
- Instructions
- If using raw cashews – place your cashews into a medium-size bowl and pour over enough boiling water to ensure they are fully submerged. Set aside for 20 minutes then drain and rinse.
- Line a small rimmed tray or loaf pan (I used a small 7 x 5 pyrex dish) with baking/parchment paper and set aside.
- Place your cashew butter (or nut butter of choice), coconut oil, vanilla, maple syrup, protein pwd (if using) and salt into a blender (or food processor) and process until smooth, creamy and well combined.
- Pour your salted caramel cashew butter into your prepared tray, spreading into one nice even layer.
- Sprinkle over your toasted coconut flakes and pop your fudge into the freezer for an hour or 2 (or even overnight) to set.
- Once your fudge has set, cut it into whatever size your pretty little heart desires. FYI – I cut mine into 16 x bite size pieces.
- Once cut place back into the freeze while your prepare your chocolate.
- Melt chocolate by your preferred method – I like to do mine double boiler style on the stove top but do what you feel.
- Once you have your chocolate melted and ready to go, take out your tray of fudge slices and carefully dip the bottom of each in a little melted chocolate and placing each one back onto the frosty baking sheet as you go. Continue until all your fudge has a dark and delicious chocolate coated underside.
- Drizzle any remaining chocolate over the top and pop your fudge back into the fridge or freezer to set and enjoy.
- Enjoy xo
This fudge should keep well refrigerated for 5-7 days or frozen for 3-6 months
NOTE – This fudge is quite delicate so I suggest keeping it refrigerated (or even stored in the freezer) until you are ready to serve
__________________________________________
Question of the day –
What tasty treat are you most looking forward to enjoying this festive season?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your sugar free, salted caramel cashew butter fudge (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to xo
__________________________________________
