Salted Caramel Cashew Freezer Fudge
- 1 cup Natural, Creamy Cashew Butter
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Roasted Cashews
- 1 cup Dates
- 1/2 Tablespoons Coconut Oil
- 1/2 Tablespoons Hot Unsweetened Vanilla Almond Milk
- 1/4 teaspoons Sea Salt
- In a small pot on medium heat, combine cashew butter and maple syrup until smooth and creamy, stirring frequently. You don't want to burn the bottom.
- Once melted, press into prepared pan. Sprinkle with roasted cashews and press them into the cashew butter firmly.
- Place dates in a small, microwave-safe bowl and microwave until hot, but not burned, about 1 minute. Add hot dates into a small food processor (mine is 3 cups ) and use the "chop" setting until they are broken down into small pieces. Then turn to the "puree" setting until dates are creamy and begin to form a ball.
- With the food processor running, stream in the coconut oil and hot almond milk (I just microwaved it for 30 seconds to 1 minute) until dates are broken down, sticky and smooth. Scrape down the sides as needed.
- Drop caramel by spoonfuls over top of the cashew butter (don't drop it in one big chunk, or it's harder to spread) and spread out evenly. I find using very lightly damp fingers is the easiest to do this! Sprinkle with sea salt.
- Cover and freeze at least 2 hours. Cut into squares and devour!
natural, maple syrup, cashews, dates, coconut oil, vanilla almond milk, ubc
Taken from tastykitchen.com/recipes/desserts/salted-caramel-cashew-freezer-fudge/ (may not work)