Ingredients
Equipment
Method
- Start by melting the unsalted butter in a microwave-safe bowl. This should take about 30 seconds to a minute. Make sure it’s fully melted but not bubbling hot.
- Next, add the cashew butter to the melted butter. Stir well until the mixture appears creamy and smooth. You want to achieve a homogenous blend here.
- Now it’s time to add the raw cacao powder. This is where the magic happens! Stir the cacao into the butter and cashew butter mixture until it’s fully incorporated. Look for a deep, rich chocolate color.
- Then, mix in the sugar-free confectioners sugar. This will add sweetness and help thicken the mixture. Keep stirring until there are no lumps and everything is well combined.
- Add in the pure vanilla extract and sea salt. These ingredients will enhance the overall flavor of your fudge. Mix thoroughly to ensure even distribution.
- If you find the mixture too thick to stir, pop it back in the microwave for 15 seconds. Repeat until you can stir it easily without any lumps.
- Now, prepare your pan. Line an 8” x 8” cake pan or a 9” x 5” loaf pan with parchment paper. This will make it easier to remove the fudge once it’s set.
- Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly across the pan, smoothing the top for a nice finish.
- Refrigerate the fudge for at least 2 hours. This will allow it to set up completely. You'll know it’s ready when it feels firm to the touch.
- Once set, remove the fudge from the pan using the parchment paper. Slice it into squares or rectangles, and serve immediately or store in the fridge.
Notes
You can use peanut butter if you love the flavor! Almond butter works too but it will be slightly grainy and will not be quite as creamy/fudgy.