The Best Fudge Recipe (Dairy Free!)
The best fudge recipe is here, and it's made with cashew butter, collagen peptides, and coconut oil. It's got a few special add-ins that make it even tastier but are completely optional. This is an easy, healthy, and decadent dessert or snack. It's dairy free, refined sugar free, paleo, and has a vegan option.
Servings 32 pieces
Calories 144kcal
Ingredients
Cashew Fudge
- 1 1/2 cups cashew butter or peanut butter, see notes
- 1 cup coconut oil
- 1/2 cup pure maple syrup
- 1/4 teaspoon sea salt
- 3 scoops collagen peptides omit for vegan
- 2 tablespoons cacao powder
- 1 tablespoon maca powder optional
- 1/2 tablespoon mesquite powder optional
Instructions
- In a medium saucepan, combine the cashew butter, coconut oil, maple syrup and salt over very low heat. Continue whisking until all ingredients look thoroughly combined and creamy. Remove saucepan from the heat and set aside to cool.
- Whisk the collagen, cacao, maca & mesquite into the nut butter fudge mixture.
- Line an 8x8' square pan with parchment paper. Pour the cashew butter fudge into the pan and tap it on the counter so it spreads evenly across the bottom.
- Transfer the fudge to the freezer to set for 3-4 hours. When ready to serve, cut it into squares. Be sure to use a hot knife to make it easier (run the knife under hot water for several seconds and dry it with a towel between slicing!)
- Store in an airtight container in the freezer for up to two months. Enjoy!
Notes
- If you're using salted nut butter, be sure to taste the mixture before you add any more salt.
Nutrition
Calories: 144kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Sodium: 20mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Calcium: 12mg