These easy to make paleo and vegan maple cashew fudge squares don’t require any candy thermometers or time on the stovetop.
I considered waiting until closer to the holidays to share these maple cashew fudge squares with you, but they are too good to not start enjoying right now. Plus they are ridiculously easy to make, and unlike traditional fudge don’t require any candy thermometers or time on the stovetop.
The squares have a great creamy texture that’s accented by chunks of cashews, a pinch of salt and the sweetness of real maple syrup.
They have a lot going for them any time of year, but the maple flavor is particularly well suited for the holiday season. They’re also the definition of unfussy, requiring only a slight bit of patience for them to set up.
Simply combine and stir, then pour the layers into a dish and freeze until firm. That’s all there is to it. You can stir up a batch in the morning in minutes for an afternoon or after dinner treat.
Did I mention that they melt in your mouth? The soft and creamy maple cashew layer gives way to the firmer base filled with shreds of coconut.
Sweet, creamy and delicious, this is the kind of recipe you’ll want to have on hand for either everyday snacking or offering to guests.
Serves 18
Sylvie Shirazi
Yields 18 small squares
These easy to make paleo and vegan maple cashew fudge squares don't require any candy thermometers or time on the stovetop.
10 minPrep Time
1 hr, 10 Total Time
Save RecipeIngredients
- ¼ cup/ 64g coconut butter
- ¼ cup/ 64g coconut oil
- 1 Tablespoon/15g maple syrup
- 9 Tablespoons/45 g unsweetened shredded coconut
- 6 Tablespoons/96g cashew butter
- 6 Tablespoons/96g coconut butter
- 6 Tablespoons/90g maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¾ cup/84g raw cashews, coarsely chopped
Instructions
- Line a 9-by-5-inch loaf pan with parchment paper.
- Place the coconut butter, coconut oil and maple syrup in a heat-proof bowl set over a larger bowl of hot water and stir until thoroughly combined. Stir in the shredded coconut.
- Transfer the mixture to the prepared pan. Smooth the base evenly in the pan with the back of a spoon. Set in freezer to firm while you make the cashew layer.
- Place the cashew, butter, coconut butter, maple syrup, vanilla extract and salt in a heat-proof bowl set over a larger bowl of hot water and stir until thoroughly combined. Stir in the chopped cashews.
- Carefully spread the cashew evenly on top of the chilled coconut base with the back of a spoon.
- Cover loosely and place in fridge to firm for at least an hour or the freezer for about 20 minutes.
- Lift the parchment from the pan, transfer to a cutting board and cut into squares to serve. Leftovers can be stored in the fridge in an airtight container.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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