Another version of my raw chocolate fudge.
Same concept, just switched some ingredients.
I blended 2 cups of raw, organic cashews to get about a cup of cashew butter.
Added 2 tablespoons of coconut oil and 1/4 teaspoon of vanilla bean seeds.
Blended until smooth and spread in an even layer, about an inch thick, in a glass loaf pan lined with plastic wrap.
I didn’t add any sweetener to my fudge base so I wanted to make a sweet layer on top.
I blended 1/2 a cup of cashews with 1 cup of raspberries, 3 tablespoons of maple syrup and a pinch of salt. You could add some shredded coconut or a couple of soft dates (if no soft dates are available, just soak some in water for an hour) here if you wish.
Blend until smooth and pour over your base. Smooth with a spatula and cover with plastic wrap. Freeze for at least 2 hours and keep frozen until ready to eat.