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dessert
This recipe really pulls out all the Artisana stops! Cashew butter, coconut butter, AND coconut cacao bliss???!!!! Yes. Because, hey, why not?
Many many thanks to Kelly Zoghbi for developing and photographing this amazing recipe. Find her on Instagram here.
1 cup cashew butter
1/4 cup coconut butter
1/4 cup maple syrup
1/4 cup Coconut Cacao Bliss
1 tbsp of rock or shaved salt
In a food processor, combine cashew butter, coconut butter, and coconut oil. Mix until smooth and creamy.
While still mixing, slowly add maple syrup about a tablespoon at a time. Do NOT add all at once or your mixture will seize.
Pour your mixture into a square pan, about 5x5 or a pan similar in size. Set aside.
In a microwave-safe dish, microwave your cacao spread for 20-30 seconds. Mix with a spoon to make sure there are no lumps.
Pour into your pan over the cashew mix.
Conservatively sprinkle your salt of choice on top.
Place in freezer for 40 minutes.
Fudge will stay firm in the freezer for up to two weeks. If leaving in for more than 40 minutes, allow fudge to thaw for 10 minutes before serving.
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