Feed that blonde – Gut Healing, Recipes and Wellness Stuff

cashew-butter-fudge

Cashew Butter Fudge Fingers

Gluten free, Dairy Free, Refined Sugar Free

Daniel doesn’t have much of a sweet tooth but this is one recipe I always know he will love! Fudge is traditionally filled with sugar, spice and things not nice for our gut bugs but this is a healthy alternative made with natural nut butter, maple syrup and a little vegan protein powder. It hits those sweet tooth cravings without any nasty stuff that might disrupt your gut health, win/win.

If you are not yet acquainted with cashew butter then let me introduce you because this is the creamiest of all the nutter butters on the market! Smooth, dreamy and creamy, are you sold yet? Cashew butter also makes a great base for anything with cookie dough vibes. Come to think of it, I should try using cashew butter in my low carb cookie dough protein bars, why have I not thought of this until now?! If you are new to cashew butter then this is the perfect recipe to dip your toes into, it also happens to be very simple, quick and sure to please.

If cashew butter is not your thang then feel free to replace with another nut butter of your choice, just make sure it is natural, free from added sugars and crappy oils. I love the Noya nut butter range because they are clean as a whistle and silky smooth.

I use regular maple syrup in this recipe and in most of my recipes as I don’t like some of the funky ingredients in most keto/low carb maple syrup alternatives. I would prefer to use the real thing, but if keto is your thing then feel free to switch out the maple for your equivalent.

INGREDIENTS:

  • 3/4 cup (180g) cashew butter
  • 3 tbsp maple syrup
  • 1/4 cup vegan vanilla protein powder
  • 1 tbsp coconut flour
  • 1/4 tsp salt
  • Topping: 70g dark chocolate + 2 tbsp (30g) cashew buter

METHOD:

  1. Combine cashew butter with maple syrup.
  2. Add protein powder, coconut flour and salt. Combine into a dough.
  3. Press the dough into a silicone loaf pan and use the back of a spoon to smooth the top.
  4. Melt dark chocolate with cashew butter and spread over the dough.
  5. Sprinkle with sea salt flakes.
  6. Freeze for 1 hour to set before slicing into fingers.
  7. Store in the fridge for up to 1 week.
cashew-butter-fudge

Cashew Butter Fudge Fingers

Prep Time 15 mins
Setting time 1 hr

Ingredients
  

Base

  • 3/4 cup cashew butter
  • 3 tbsp maple syrup
  • 1/4 cup vegan vanilla protein
  • 1 tbsp coconut flour
  • 1/4 tsp salt

Topping

  • 70 grams dark chocolate

Instructions
 

  • Combine cashew butter with maple syrup.
  • Add protein powder, coconut flour and salt. Combine into a dough.
  • Press the dough into a silicone loaf pan and use the back of a spoon to smooth the top.
  • Melt dark chocolate with cashew butter and spread over the dough. Sprinkle with sea salt flakes.
  • Freeze for 1 hour to set before slicing into fingers.
  • Store in the fridge for up to 1 week.
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Alicia xox

2 thoughts on “Cashew Butter Fudge Fingers”

  1. Drooling just thinking about making these! Such a simple recipe with only a few ingredients, can’t wait to try it!

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