Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup raw cashews
  • 1/3 cup cacao paste (or 100% dark chocolate)
  • 1/4 cup cacao butter
  • 1 cup full fat coconut milk
  • 1/2 cup unrefined coconut sugar
  • 2 teaspoons organic ground coffee
  • 1/8 teaspoon fine himalayan salt
  • 2 teaspoons vanilla extract

Instruction

  • Line a mini loaf pan (5¾ x 3-inch) with parchment paper, making sure the paper covers all four sides of the pan and leaving some excess paper over the edges of the pan.
  • In a food processor, pulse the cashews for a few minutes until creamy like peanut butter. Set aside.
  • Melt the cacao paste and cacao butter together in a large bowl over simmering water (double boiler). Set aside.
  • In a medium saucepan, heat the coconut milk, coconut sugar, ground coffee and salt over medium heat just until it starts to bubble.
  • Add the cashew butter, the coconut milk mixture and vanilla extract to the bowl containing the melted chocolate and stir to combine the ingredients together.
  • Pour mixture into the prepared loaf pan. Tap pan on the counter gently to remove any bubbles, then set the pan on a wire rack to cool. Cover pan and freeze overnight.
  • Remove fudge from pan by pulling on the sides of the excess paper and dust top with cacao power. Wait 5 minutes before serving.