Raw Almond-Cashew Butter Fudge


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…!)


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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