It’s about that time of year again where we all begin firing up our grills or heading over to friend’s houses for tasty BBQs in the sunshine. You can pretty much guarantee that there will always be healthy options to choose from for your mains at a BBQ – I mean hello meat & salad galore!
But what about after the mains? You know, when they break out the sugar packed desserts and you’re feeling tempted by all the sweets you’re surrounded by.
Well, we have the perfect solution! Why not make your own clean treats to bring along? Not only will it ensure you have a healthy pudding option, but this delicious treat will also be a huge hit with your friends!
Cashew Coconut Fudge by Caveman Corner Shop
Prep Time: 5 minutes + 2 hours
Ingredients (for 8 chunks of fudge):
1/2 cup (120g) Meridian smooth cashew butter
1/4 cup (60g) Biona Coconut Bliss
3 tbsp Dads Bees Raw Honey (or maple syrup for vegan version!)
1 tsp vanilla extract (optional)
Coarse sea salt for sprinkling on top (optional)
Melt coconut bliss in a jug or bowl submerged in boiling water; bain-marie! Leave to sit for 5-10 minutes until it turns to liquid form, stirring occasionally to speed up the process. Whisk in honey and cashew butter, leaving the mixture in the large bowl of boiling water. Be careful not to allow any of the water to get into the jug or bowl with the fudge ingredients inside. I prefer to use a jug which makes for easy pouring once combined and ready to set. Whisk together ingredient using an electric whisk if desired. Line a loaf tin with baking parchment and lightly grease with coconut oil. Pour cashew coconut fudge into the tin and place in the fridge to set for at least 2 hours before removing and slicing. Store in the fridge for up to two weeks or in the freezer for up to one month.
And voila, the perfect chilled treat for a hot summer day! We hope you enjoy 🙂