Chocolate Cashew Butter Fudge (Dairy-Free)

Jini’s Chocolate Cashew Butter Fudge (Dairy-Free, GF)

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, or ghee, or coconut oil
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.

Jini's Chocolate Cashew Butter Fudge (DF, GF))

*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.

Chocolate Cashew Butter Fudge – Dairy-Free, GF, and nearly Sugar-Free!

8 thoughts on “Chocolate Cashew Butter Fudge – Dairy-Free, GF, and nearly Sugar-Free!

    1. Hi Kasey,

      You can always substitute recipes with other ingredients, however we can not say for certain how it would taste with other products. Have you checked in any health food stores? I have seen cocoa butter at many of them. We also sale this one in our store:
      If you do find out something else to substitute in it that tastes good we would love to hear it.

      Kind Regards,
      Customer Care

  • Hi Jini, looks good! But I need a dairy-free recipe and this is not dairy-free as it contains butter. Are there any butter-substitutions that you might recommend?

    Thanks so much!

    1. Hi Cris,
      Yes I saw that comment but was not worried about the nut butters. I was concerned about the 6 Tbsp of butter added as that would not make this a dairy-free recipe.


  • Hi All,

    SORRY about the butter gaffe! Yikes, not sure how that happened… but I have edited the recipe to read:

    6 tbsp. butter, or ghee, or coconut oil

    I think my reasoning was that many people who are intolerant to dairy can tolerate butter only. Of course ghee is even better tolerated, and coconut oil will meet the vegan needs and still taste great (texture will work well too).

    My apologies again and thanks for the correction!

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