Coconut & Cashew ‘Fudge’


100g raw cashew nuts

almond milk, approx. 200 ml (used to soak the cashews)

80 ml coconut oil, solid state

3 tbsp maple syrup

1 tbsp vanilla extract

8 raspberries (optional!)


  1. Soak the cashews in the almond milk for minimum an hour
  2. Blitz the soaked cashews in a blender or using a hand blender
  3. Add the rest of the ingredients, with exception of the raspberries, to the mix and blend until smooth
  4. Line a small loaf tin with baking paper and pour the mixture into the tin. Now, place the raspberries evenly in the mixture (as shown below), with the opening face up
  5. Transfer into the freezer, and allow to set for at least an hour
  6. Remove from freezer, and cut into 2/3 cm cubes



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