Chocolate and Sunflower Butter Fudge with Cashews
Total Time: 20 minutes
- 1 cup coconut cream (refrigerated overnight)
- 2 Tbsp. Nutiva Coconut Oil with Buttery Flavor
- 1/3 cup maple syrup
- 1 tsp. vanilla extract
- Dash Redmond Real Salt
- 1 cup tapioca flour
- 2/3 cup SunButter Sunflower Butter
- 2 Tbsp. cacao powder
- 1 Hu Dark Chocolate Cashew Butter Bar
- 1 bag Hu Chocolate Covered Cashew Hunks
Line baking tray with parchment paper.
Without shaking the can, carefully open coconut cream; scoop out thick top layer and discard liquid bottom or reserve for another use.
In saucepan over medium-low heat, stir together coconut cream, coconut oil, maple syrup, vanilla and salt until melted.
Stir in chocolate cashew bar until melted. Mix in tapioca flour and cacao powder until well combined. Add sunflower butter; stir until smooth.
Remove from heat. Stir in chocolate hunks.
In prepared baking tray, pour mixture. Let sit in fridge for 2 hours. To serve, cut into 18 squares
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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