It’s no secret. I love treats, I love chocolate, and I love fudge. I used to loooove making brown sugar fudge, but I think it would be too sweet for me now. I also try to opt for delicious lower sugar treats when I can since I like to treat myself daily! This recipe is really low in sugar (maple syrup) and to be honest, you could probably eliminate the 1 Tbsp of maple syrup all together and it would still be delicious. I haven’t tried that, but I’ll touch on that later.
I’m the first to shout from the rooftops how great almond butter, peanut butter, tahini, etc. are, but there’s something about cashew butter that is extra special. Not only is it expensive (haha), but it also has a really luxurious texture, mild flavour, and it’s thick – perfect for fudge because it really takes on whatever flavours you mix in.
For this recipe you’ll only need a few ingredients:
- Cashew Butter
- Coconut Oil
- Camino Unsweetened Chocolate Chips
- Maple Syrup
- Pure Vanilla Extract
- Sea Salt
You just have to mix these ingredients together, pop the mixture into a lined loaf pan, throw it in the fridge, wait 30+ mins, and enjoy! So simple, and ready to put in the fridge within minutes. My one warning is that you might have a hard time getting the mixture into the loaf pan/fridge, because the batter is SO delicious. I purposely left a lot in the bowl so I could lick it off and I recommend you do the same!
I love having this fudge on hand in the fridge or freezer to have throughout the week as an afternoon snack or after lunch “dessert”. The cashews give this fudge a bit of protein and lots of “healthy fat” so really satisfies my afternoon and sweet tooth.
Simple Chocolate Fridge Fudge
- 3/4 Cup Cashew Butter
- 3 Tbsp Coconut Oil
- 2 Tbsp Camino Unsweetened Chocolate Chips see note **
- 1 Tbsp Maple Syrup see notes
- 1/2 Tbsp Pure Vanilla Extract
- Pinch Sea Salt top with sea salt as well
- Combine all ingredients and add to a parchment lined standard loaf pan.
- Place loaf pan in the fridge or freezer for 30 minutes to an hour.
- Remove from fridge/freezer to cut and enjoy!
- Store in the fridge/freezer after cutting.
- I’ve also used a high percent Lindt chocolate (the higher the percentage, the lower the sugar) instead of the Camino unsweetened because I know it can be hard to find and also pricey. You could definitely just use regular chocolate chips too.
- If you use regular or milk chocolate chips you can probably skip the maple syrup! I added it because I thought it might be a bit bitter without.
- Makes about 10 squares so feel free to half the recipe if it’s just for you and you don’t think you’ll eat it all (but, tbh, you probably will!)
- **Feel free to add more chocolate! Taste the batter before placing in the fridge to see what you think because the strength of the chocolate flavour in the recipe will vary depending on what chocolate chips or chocolate bar you use!
- Optional: melt a little bit of chocolate and coconut oil and drizzle on top to make it pretty *Try 1 Tbsp chocolate with a slightly heaping 1/4 tsp of coconut oil and use a toothpick to make swirlies.