Vegan Sweet-and-Salty Vanilla Bean and Cashew Butter Fudge

Vegan Sweet-and-Salty Vanilla Bean and Cashew Butter Fudge

This no-bake, sweet-and-salty fudge is easily prepared in just minutes and with only a few ingredients.

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Serves: 20

This refined-sugar-free take on the holiday classic from the No-Bake Vegan Desserts cookbook retains all the decadence thanks to rich and creamy cashew butter.

What you need:

1 cup cashew butter
¾ cup maple syrup
3 tablespoons solid coconut oil
1 teaspoon vanilla bean paste
½ teaspoon salt
Coarse salt, for garnish

What you do:

  1. Line a 6 x 8–inch baking dish with parchment paper and set aside. Into a food processor, add cashew butter, maple syrup, coconut oil, vanilla bean paste, and salt. Process 3 minutes, or until mixture is combined and smooth. 
  2. Using a rubber spatula, pour fudge into baking dish. Gently tap dish to knock out any air bubbles. Place fudge in freezer to set for 3 hours.
  3. Once firm, remove from freezer and sprinkle with coarse salt. Remove fudge from dish and cut into squares. Serve or store in freezer in an airtight container.
For more vegan fudge recipes, read:

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