PALEO CASHEW BUTTER CHOCOLATE CHIP FUDGE
by Flora & Vino
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar Free, Paleo
Serves: 12-16 servings
2-ingredient chocolate fudge made with cashew butter, melted dark chocolate, and dark chocolate chunks. Perfect for a clean dessert!
If you like more of a “fudgy” consistency, store in the refrigerator and then let it sit at room temperature for 10-15 minutes. For more of a chocolate “bark” texture, store in the freezer for a chilled chocolate treat.
2 1/2 cups Hu
1/3 cup (85g) almond butter
Line a small loaf pan or 9x6 glass dish with parchment paper. If you have trouble getting the parchment paper to stick to the sides of the dish, try oiling the pan with coconut oil before pressing the parchment paper into the sides. Set aside.
Measure out 1 1/2 cups chocolate chips and add to a saucepan with the cashew butter. (Reserve 1/2 cup chocolate chips for the topping.) Heat over medium heat until completely melted, stirring with a spatula to combine. This will take about 3-5 minutes.
Pour the melted mixture into the parchment paper lined dish and shake gently to form an even layer and remove any air bubbles. Sprinkle the remaining chocolate chips on top and gently pressing into the top.
Place fudge in the freezer for 60 minutes to firm up. Remove from the freezer and allow to sit at room temperature for 10-15 minutes before slicing. Slice into squares and store in the refrigerator for up to one week. Freeze for long term storage!