• Prep Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 18

Paleo Cashews Fudge

  • Recipe Submitted by on

 Ingredients List

  • 1 Cup Natural, creamy cashew butter
  • 3 Tbsp Maple syrup
  • 2 Tbsp Roasted cashews, diced
  • 1 Cup Dates, halved (145g)
  • 1/2 Tbsp Coconut oil, melted
  • 1/2 Tbsp Hot Unsweetened vanilla almond milk
  • 1/4 tsp Redmond Real Salt Kosher Sea Salt


In a small pot on medium heat, combine the cashew butter and maple syrup until smooth and creamy, stirring frequently. You don't want to burn the bottom.

Once melted, press into the prepared pan. Sprinkle with the roasted cashews and press them into the cashew butter firmly.

Place the dates in a small, microwave-safe bowl and microwave until hot, but not burned, about 1 minutes

Add the 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 the 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 secs-1 minute) until the dates are broken down, sticky and smooth. Scrape down the sides as needed.

Drop the caramel in 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.

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