Ingredients
¾ cup cocoa butter, measured before melting, raw
½ cup honey
½ cup cashew butter, raw
1 tsp vanilla extract
½ tsp peppermint extract
¼ tsp salt
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150 grams cocoa butter, measured before melting, raw
150gram honey
125 gram cashew butter, raw
1 tsp (5 ml) vanilla extract
½ (2.5 ml) tsp peppermint extract
¼ tsp (1.25 ml) salt
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Instructions
- Gather and prep ingredients.
- Line a small rectangle or square dish, about 4in x 2in (10 cm x 5 cm) or 4in x 4in (10cm x 10 cm) dish with parchment paper, set aside.
- In a small saucepan, melt cocoa butter over medium-low heat.
- Add in honey and cashew butter.
- Carefully whisk until completely dissolved over low heat. Cut off heat if the mixture starts to bubble.
- Turn off the heat and add in extracts and salt. Whisk to combine.
- Pour fudge mixture into a lined pan of choice.
- Leave to set up in the refrigerator for two hours.
- After fudge has set, cut into 18 squares and enjoy!
- Store leftovers in an air-tight container for up to 5 days. Happy Holidays!
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Nutritional Info
Storage
Notes
Used with permission from
Abigail Marie - The Chef with IBDSupport our Mission
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