Vanilla freezer fudge
Vanilla freezer fudge is quick and easy to make, melts-in-the-mouth and is the perfect combination of saltly sweetness.
Servings: 28 squares
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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