Roast cashews in a 160°C oven for 20 minutes. Add coconut to the tray and cook a further 5 minutes. Remove from the oven and cool slightly.
Place all ingredients into the Thermomix bowl and blend 3-4 minutes/40°C/speed 6 stopping to scrape down sides of bowl as needed. Mixture should become liquefied.
Pour into small paper lined loaf tin and sprinkle with additional salt flakes.
Freeze or refrigerate. Cut into squares and serve. It is best kept in the fridge as it does melt at room temperature unless it is quite cold!
We suggest either maca powder for a caramel fudge or peppermint oil for an out of this world peppermint fudge. Both of them are quite delicious.