Vanilla freezer fudge is rich, creamy and fudgy and a quick and easy dessert recipe. You’ll never know that they’re gluten-free and dairy-free because they’re so decadent and delicious. Each bite delivers the perfect balance of salty sweetness.
Vanilla freezer fudge ingredients
You only need 5 ingredients for this recipe:
- Cashew butter: This recipe works best with a smooth, thick, well-blended cashew butter. Avoid using almond butter that has settled with a layer of oil on the top and dried-out almond butter underneath.
- Coconut oil: Use extra-virgin coconut oil for this recipe. You could use flavourless coconut oil if you don’t like the flavour of coconut.
- Honey: For a touch of sweetness. You can use maple syrup if you want to make this recipe vegan.
- Pure vanilla extract: Make sure you get pure vanilla extract and not vanilla flavouring.
- Sea salt: To balance out the sweetness.
How to make vanilla freezer fudge
I recommend a 15 x 20cm baking tin for this recipe. I use this Battenberg cake tin with the dividers removed, it is the perfect size. Grease it with coconut oil and line with plastic-free baking parchment. This recipe couldn’t be simpler, here’s how to make vanilla freezer fudge in just 3 steps:
- Place the cashew butter, coconut oil, honey, vanilla extract and salt in a medium saucepan over a low heat, whisking until melted and well combined.
- Remove from the heat, pour into the prepared tin and place in the freezer for at least 2 hours.
- Remove from the freezer, turn out and slice into 28 squares. Refrigerate until ready to eat.
How to store vanilla freezer fudge
The fudge melts quickly at room temperature. Store in an airtight glass container in the fridge for up to two weeks or keep in the freezer for up to one month (transfer a piece to the fridge to thaw before eating).
Top tip
I recommend lining your container and separating each fudge layer with plastic-free baking parchment to stop it clumping together.
More sweet recipes to try
I hope you enjoy this vanilla freezer fudge recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Vanilla freezer fudge
Ingredients
- 280 g smooth cashew butter
- 160 ml extra virgin coconut oil plus extra for greasing
- 85 g honey
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
Instructions
- Grease a 15 x 20cm baking tin with coconut oil and line with plastic-free baking parchment.
- Place the cashew butter, coconut oil, honey, vanilla extract and salt in a medium saucepan over a low heat, whisking until melted and well combined.
- Remove from the heat, pour into the prepared tin and place in the freezer for at least 2 hours or overnight.
- Remove from the freezer, turn out and slice into 28 squares. Refrigerate until ready to eat.
Notes
- This recipe works best with a smooth, thick, well-blended cashew butter. Avoid using cashew butter that has settled with a layer of oil on the top and dried-out cashew butter underneath.
- The fudge melts quickly at room temperature. Store in an airtight glass container in the fridge for up to two weeks or keep in the freezer for up to one month (transfer a piece to the fridge to thaw before eating). I recommend lining your container and separating each fudge layer with plastic-free baking parchment to stop it clumping together.
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