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Chocolate Fudge with Salted Caramel Drizzle

An easy melt in your mouth, delicious and decadent vegan fudge.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 14
Calories 175 kcal

Ingredients
  

  • 1/2 cup Cashew Butter
  • 1/4 cup Organic Coconut Oil
  • 2 tbsps Cocoa powder
  • 2 tbsps Arbonne chocolate protein powder
  • 2 tbsps Maple syrup
  • 1/2 tsp vanilla extra
  • 1/4 tsp fine sea salt
  • 1/8 tsp nutmeg powder

SALTED CARAMEL SAUCE

  • 1.5 cup unsweetened coconut milk
  • 1/2 cup maple syrup
  • 1/8 tsp sea salt
  • 1 tbsp coconut oil
  • 2 tsps vanilla extract

Instructions
 

Chocolate Fudge

  • Mix together the cashew butter and coconut oil until smooth.
  • Add cocoa powder, Arbonne protein powder, sea salt, maple syrup and vanilla
  • Line a 9-inch square glass with parchment paper and spoon in mixture and smooth out with spatula. You can use any shape pan get creative. I felt like hearts :)
  • Place in freezer and let fudge set for at least an hour before cutting and serving.

Salted Caramel Sauce

  • In a thick bottom saucepan add coconut milk, maple syrup and salt and bring to a boil over medium heat.
  • Reduce to medium-low and let simmer for about 35 to 40 minutes, stirring occasionally.
  • Add coconut oil and cook an additional 5 minutes or until it reaches a deep caramel colour. Stir more frequently to avoid the bottom burning.
  • Remove from the heat and add vanilla. Pour into a bowl and set aside to cool.
  • Once cooled slightly, stir vigorously until it is smooth and glossy.
  • Spread or drizzle over fudge.

Notes

You can use any nut butter you like. If you keep your butters in the fridge leave out at room temperature for easier mixing and to ensure the coconut oil does not solidify when mixing.
The fudge will melt quickly due to the coconut oil. It is best served directly from freezer.
Fudge can last up to 3 months in a sealed container in the freezer and if stored in the fridge will last up to a month. It will be gone before then!
Left over caramel can be stored in fridge and reheated by putting a room temperature container in a bed of warm water.
You can use any molds you would like depending on occasion. I like pops so I made a few of those as well. Be creative.
ENJOY!