Cashew, Coconut Salted Caramel Fudge

Serves 10
by Tenina Holder

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WELL, this little thing went viral...I put up a pic on social media and you would have thought it was a Kim Kardashian exclusive. I subsequently put up the recipe on Instagram and it did create a buzz...so I thought I better get it up on here pretty quick. Just so you know. If you are following me on Instagram at all, I have changed account names...so you are no longer following me, and you need to fix that. I in the race of my social media life and trying to prove a point...so PLEASE GO AND FOLLOW MY ACCOUNT HERE

But I digress...here my lovelies is the best recipe that is good for you for a taste treat like none other. We’ll talk...

Need

  • 200 g cashews, roasted
  • 100 g shredded coconut
  • 60 g coconut oil
  • 50 g coconut sugar
  • 20 g Maca Powder maca powder (optional) BUY
  • 1-2 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • Generous Pinch pink salt flakes, plus some more

Do

1  

Place all ingredients into TM bowl and blend 3-4 minutes/37°C/speed 6 stopping to scrape down sides of bowl as needed. Mixture should become quite liquefied.

2  

Pour into small paper lined loaf tin and sprinkle with additional salt flakes.

3  

Freeze or refrigerate.Cut into squares and serve.

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