This stuff really is a dream to eat.
In fact, it’s so good that I rarely share it with anyone, normally I like to give my recipes to others to try and get feedback on them but when one turns out so delicious I usually just end up keeping it all to myself which is what happened with this one!
And yes, this IS healthy fudge!
Made from pure cashew butter which is rich in fibre and good fats but also provides a source of iron, when it’s combined with coconut oil and left to set it firms it up and gives a lovely, thick fudge like texture.
Add in the coarse salt for savoury contrast and some lucuma powder for a mild sugar free “caramel” like taste and you’re on to a winner.
Loco for lucuma
FYI, lucuma is a fruit that’s been slowly dried out and ground into a powder, it has a mild, sweet, almost caramel flavour which is why it works so well here, you can now get it online or in health food stores and I’ve even seen certain brands in the supermarkets!!
If you want to experiment with lower sugar recipes this is a great ingredient to have. I used Sevenhills wholefoods (find it on Amazon) organic lucuma as it was the brand lowest in overall natural sugar but other brands will work just the same.
Recipe (makes 16 pieces)
-110g cashew butter (the runny top part)
-20g coconut oil
-25g lucuma powder
-3 full twists of a salt grinder (coarse salt works best)
Tips
Don’t leave out the salt, it really helps to bring out the flavour
Use runny nut butter as it melts better and doesn’t produce lumps
So fudgey you even see your teeth marks!
Directions
1-First measure out the cashew butter and coconut oil into a pot and melt slowly over a low to medium heat stirring frequently until no lumps remain
2-Add in the salt and lucuma and stir until a thick mix forms then pour into a small lined square container, set aside to cool slightly before then freezing for 40-45mins (or until set, this may vary depending on how cool it was when it went in)
3-Remove from freezer then slice into squares, if it seems a little too firm just allow it to sit at room temp for 3 minutes then try again. Store the remainders in the fridge or freeze it for long term storage (like it’ll last that long!)
