Ingredients
Ingredients
The Base:
- 5 tbsp coconut flour
- 2/3 C raw cashew butter, may substitute with almond butter
- 5 tbsp refined coconut oil, melted
- 1/3 C - 1/2C maple syrup, to taste
- 1/4 C full-fat coconut milk
- 1 tsp vanilla extract
The Cinnamon-Sugar Swirl:
- 1/3 C granulated coconut, maple, or raw cane sugar
- 2 tsp cinnamon
Instructions
- Preparation: Line a large loaf pan with parchment paper and set aside.
- Combine Fats: In a large bowl, combine the melted refined coconut oil and cashew butter. Stir until the mixture is uniform and smooth.
- Titrate Liquids: Add the maple syrup, coconut milk, and vanilla. Stir until fully combined.
- Integrate Flour: Stir in the coconut flour. Fully combine the batter until it thickens into a professional fudge consistency.
- The Swirl: In a small bowl, mix the cinnamon and coconut sugar. Use a knife to swirl half of this mixture into the batter, then dump the batter into the loaf pan and smooth the top. Spread the remaining cinnamon-sugar over the surface.
- Set: Freeze for 20–30 minutes or until the fudge has reached its final set.
- Finish: Cut into 9 squares and store in an airtight container in the freezer for the best texture.
Tried this recipe?Let us know how it was!