Paleo Cashew Butter Chocolate Chip Fudge with cashew butter, melted dark chocolate, and dark chocolate chunks. Perfect for a clean dessert!
Recently, I started turning my phone off at the gas station after realizing it was a safety hazard.
I’m probably the biggest rule follower you’ve ever met, so you bet I abide by all of the safety guidelines.
Anyway, those 60-100 seconds sometimes feel like the longest of my entire day.
Filling my tank tonight, I stood there, feeling a foreign sense of disconnection and unease.
Phone-less, stranded between two locations, completely immobile.
Lately I’ve been leaning into experiences like this that make me feel the discomfort of just BEING, you know?
No where to go, nothing to do, nothing to achieve.
On a more delicious note, I’ve also been leaning into this Paleo Cashew Butter Chocolate Chip Fudge.
You can make it in 10-minutes with only 2-ingredients– interested?
LET IT BE.
What You Need to Make Paleo Cashew Butter Chocolate Chip Fudge
If you’re a sucker for decadent desserts made from sinfully simple ingredients, this one is for you.
This entire recipe from start to finish requires only two ingredients.
You read that correctly– TWO!
Cashew butter and chocolate chips– that’s IT.
*Mic drop*
How to Make Cashew Butter Chocolate Chip Fudge
The ingredients are simple, yes, but the method, too, couldn’t be simpler.
Simply melt down your favorite dark chocolate with cashew butter, then allow it to harden into decadent clean fudge.
With chocolate chunks, if you so please!
Cashew butter adds creaminess to the hardening chocolate, making it’s magically dense and, well, “fudgy”.
Who knew?!
Tips & Tricks
For the cashew butter, you can use a raw cashew butter or roasted cashew butter.
For a more intense flavor, I opted to use roasted.
If you don’t have cashew butter, any nut or seed butter will function the same in this recipe!
Some other ideas are almond butter, sunflower seed butter, or peanut butter (keeping in mind PB won’t be paleo).
I used Hu Kitchen Gems in two different ways in this recipe!
Divide these hexagon-shaped chocolate chunks into two piles– one for melting and one for topping.
These vegan, paleo, and refined sugar free chocolate melt perfectly with cashew butter to create your fudge mixture!
Then we top the mixture with more chocolate chunks to create even more chocolate intrigue and texture.
If you’re not into chocolate chips in your fudge, you can leave them out and continue with the recipe as written.
Notes on Meal Prep
You’ll spend about 10 minutes in the prep process of this recipe– then the rest of the time is patiently waiting!
You won’t wait long, though.
The mixture only takes about 60 minutes (or less) to harden in the freezer.
You can also stick it in the refrigerator overnight if you’re not in a hurry.
After that, you slice into your desired serving size of bars or squares and serve!
How to Serve Paleo Cashew Butter Chocolate Chip Fudge
This Paleo Cashew Butter Chocolate Chip Fudge needs no rhyme or reason– mix it up any or every day!
It’s a great treat to have on hand during the week for bite-sized dessert.
I like to store mine in the refrigerator and then let it sit at room temperature for 10-15 minutes before serving.
This allows the fudge to soften even more to the “fudgey” consistency that you’re craving!
For more of a chocolate “bark” feel, you can store in the freezer for a chilled chocolate treat.
Enjoy!
More Vegan Fudge
I Want to Hear From You
If you make this Paleo Cashew Butter Chocolate Chip Fudge recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Paleo Cashew Butter Chocolate Chip Fudge
- Total Time: 10 minutes
- Yield: 12-16 servings
- Diet: Vegan
Description
Paleo Cashew Butter Chocolate Chip Fudge with cashew butter, melted dark chocolate, and dark chocolate chunks. Perfect for a clean dessert!
Instructions
- Line a small loaf pan or 9x 6 glass dish with parchment paper. If you have trouble getting the parchment paper to stick to the sides of the dish, try oiling the pan with coconut oil before pressing the parchment paper into the sides. Set aside.
- Measure out 1 1/2 cups chocolate chips and add to a saucepan with the cashew butter. (Reserve remaining chocolate chips for the topping.) Heat over medium heat until completely melted, stirring with a spatula to combine. This will take about 3-5 minutes.
- Pour the melted mixture into the parchment paper lined dish and shake gently to form an even layer and remove any air bubbles. Sprinkle the remaining chocolate chips on top and gently pressing into the top.
- Place fudge in the freezer for 60 minutes to firm up. Remove from the freezer and allow to sit at room temperature for 10-15 minutes before slicing. Slice into squares and store in the refrigerator for up to one week. Freeze for long term storage!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Stovetop, Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
I just made this and it was insanely good! I just got a Vitamix, and so am currently obsessed with making everything with it. So for this recipe, I made my own cashew butter (just using raw cashews and a few heavy shakes of cinnamon). Then I used the homemade cashew butter (which had a bit more of a doughy consistency) in this recipe, along with Hu Gems. The flavor of the cashews really comes through here, and is amazing (read: addictive) paired with Hu dark chocolate. This truly is the easiest impress-your-friends paleo dessert recipe around!!
Hi Laura,
Thank you so much for taking the time to leave a review! I used a Vitamix for this recipe too! I LOVE the idea of using your own cashew butter for this– it sounds so good– and you’re right– addictive!!!
XOXO Lauren
great recipe
Verry good Content For Reading , thanks for sharing with us