Holiday Fudge

How are you doing with the hustle and bustle of the holiday season?  Keeping calm, cool, and collected?  If so- TELL US YOUR SECRET! Hehe.

Yes, the holidays can be busy and stressful, but they are also full of joy, magic, and love.  When things get chaotic, remember what this season is all about- gratitude and joy for the people in our lives and all we have…

Oh, and gratitude for amazing treats!!! Like this beautiful holiday fudge.  Angela Liddon shared this double layer, vanilla cashew & chocolate almond fudge, filled with roasted nuts.  These use a base of coconut oil and nut butters, so they are completely vegan, AND refined sugar free- yes!

Thanks to Angela Liddon for sharing this lovely recipe in her Oh She Glows Every Day Cookbook! 

Mile-High Black-and-White Freezer Fudge

Recipe Source: Angela Liddon from Oh She Glows Every Day Cookbook 

Servings 24 small squares
Author Angela Liddon from Oh She Glows Every Day Cookbook

Ingredients

For the roasted nuts:

  • cup raw almond finely chopped
  • cup raw cashews finely chopped

For the Vanilla Cashew Fudge:

  • ½ cup + 2 tbsp virgin coconut oil at room temp
  • ½ cup + 2 tbsp smooth raw cashew butter
  • cup pure maple syrup
  • 1 vanilla bean seeds scraped ½ tsp pure vanilla bean powder
  • ½ tsp pure vanilla extract
  • Large pinch of fine sea salt

For the Chocolate Almond fudge:

  • ½ cup virgin coconut oil at room temp
  • ¼ cup smooth almond butter
  • ½ cup unsweetened cocoa/ cacao sifted
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • Large pinch of fine sea salt

Instructions

  1. Preheat the oven to 300F. Line a 9- x 5- inch (2 L) loaf pan with a piece of parchment paper, leaving some overhang.
  2. Spread the almond, and cashews ovr a small rimmed baking sheet and roast for 10 to 14 minutes, until lightly golden and fragrant. Let cool.
  3. Make the vanilla-cashew fudge- In a bowl, stir together the coconut oil, cashew butter, maple syrup, vanilla bean, vanilla extract, and salt, until well combined and completely smooth. If it’s not getting smooth enough, you can use electric beaters to help it along. With a spatula, spoon the mixture into the prepared loaf pan and spread it out evenly. Immediately sprinkle on about one-third of the roasted nuts. Gently press down on the nuts to adhere. Place the pan in the freezer.
  4. Make the chocolate-almond fudge- In the same bowl in which you made the vanilla fudge, combine the coconut oil, almond butter, cacao, maple syrup, vanilla extract, and salt and stir well until smooth and no clumps remain. If it’s not getting smooth enough, you can use electric beaters to help it along.
  5. With a spatula, spoon the chocolate fudge mixture over the vanilla fudge layer and spread it evenly. Scatter the remaining nuts all over the top of the chocolate fudge and lightly press down to adhere. Freeze for 60 to 90 minutes, uncovered, or until completely solid.
  6. Slice into small squares and serve immediately. Store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. This fudge melts at room temperature, so I suggest not leaving it on the countertop for longer than 15 minutes or so.

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