Warning: This fudge is dangerously addictive!!!!!
I recently received this recipe via email from Reboot With Joe. If you have not yet seen Joe Cross’s award-winning film, Fat Sick & Nearly Dead, I highly recommend it. In fact, I’ll go one step further and say that it is a MUST SEE. It is incredibly inspiring and a really good reminder about our personal accountability for our own health.
After watching the film, I subscribed to Joe’s reboot blog, and I am always excited to receive his emails, because they usually contain great recipes. Try the one below and see for yourself!
It is incredibly easy to prepare (about 5 minutes), and the result is creamy and decadent, with a perfect touch of both sweetness and saltiness! My only modification next time may be to use a tiny bit less coconut oil.
Almond-Cashew Butter Fudge
1/2 cup creamy almond butter (I used RAW almond butter)
1/2 cup cashew butter (I used RAW cashew butter)
1/4 cup coconut oil
2 Tbsp honey or pure maple syrup (I used maple syrup)
1/2 tsp Himalayan sea salt
1.) Mix all ingredients together in a bowl, until smooth and creamy.
2.) Add the mixture to a square baking dish lined with plastic wrap (I used parchment paper), then smooth with a spoon or your hands. (I went ahead and sprinkled on the extra sea salt mentioned below in step 5 at this point, rather than waiting until the end.)
3.) Place in the freezer for about 30 minutes to 1 hour.
4.) Remove from freezer once fudge is hardened, and cut into 3/4 – 1 inch squares.
5.) Sprinkle a little extra Himalayan salt on top and enjoy! (I did this before freezing. If you ask me, the salt was the best part of this fudge!)
Note: Each square has about 60 calories. (Which is great if you’re only eating a couple at a time, but horrifying for me, given that I must have eaten half of the batch in one day…!)