Chocolate Cashew Butter Fudge – Dairy-Free, GF, and nearly Sugar-Free!
When you give up dairy, and then you give up sugar, you can feel SUPER deprived. But this treat makes all the deprivation and cravings for old vices disappear!
We tried SIX versions of this recipe before perfecting it to my nit-picky standard for fabulousness.
Now, you can delete the honey and coconut sugar altogether and only sweeten with stevia, to make it completely sugar-free. BUT it is very hard to disguise the bitterness of cacao without using just this little bit of honey and/or coconut sugar as a masking agent – which also serves to mask that stevia aftertaste.
The cocoa butter in this recipe gives it that silken-smooth, melt-on-your-tongue mouthfeel that you only get from good chocolate, or artisan fudge.
And if you cut this pan into 25 servings of fudge, that only results in 0.6g of sugar per serving – which qualifies as nearly sugar-free in my book!
Seriously, ENJOY. It really is THAT GOOD.
Jini’s Chocolate Cashew Butter Fudge
1/3 cup boiling water
1/4 tsp. + 1/8 tsp stevia powder
2 tbsp coconut sugar
1 tbsp honey
6 tbsp. butter
1 tsp and 1/2 tsp. vanilla extract, divided
1 cup Dr. Ben Kim’s coconut milk powder
2 oz. cocoa butter
4 oz. unsweetened baking chocolate, chopped (use only high quality UNSWEETENED chocolate, like Scharffenberger brand)
1 cup cashew butter
Measure 1/3 cup boiling water into a saucepan on low heat and and add stevia, coconut sugar and honey. Mix until dissolved. Add the butter and stir until most of it is melted. Add 1/2 tsp. vanilla extract and stir. Add coconut powder. Mix until blended.
Melt chocolate, cocoa butter, and cashew butter in a double boiler, or you can use a saucepan on low heat and stir continuously, until the mixture is melted and smooth when stirred. Add butter/coconut milk mixture to cashew butter/chocolate and stir well. Stir in remaining 1 tsp. vanilla extract.
Line an 8″ square pan with parchment paper and pour the fudge into it. Flatten the top with knife or wooden spoon. Cover and refrigerate for about 1 hour. Cut into squares. Keep refrigerated.
*Note: Of course you can substitute peanut butter, or any other nut butter, for the cashew butter and it tastes fabulous too. Just use a natural nut butter, with no added junk.
If you don’t want to get Dr. Ben Kim’s coconut milk powder you can use others, but most contain maltodextrin or some kind of flow agent.