Cashew Nut Fudge

I’m obsessed with this recipe. Honestly. One of my faves! If you knew me a few years ago you’d understand that I had the biggest love affair with candy. Ever. I could eat an entire (family sized) bag of sour patch kids or cherry blasters all to myself! In one sitting. My god.. To think about it now actually kind of makes me sick. To think of the overdrive my body had to be in all the time to process all that sugar. I feel so much better now! I’ve really adapted my sweet tooth to enjoy natural flavours and sweet foods. I really enjoy dates now! They just add such a deliciously sweet and chewy gooey factor to everything they’re added in.

I specifically like using medjool dates as they are just so soft and sweet but they’re also packed full on nutrients including Vitamins B5 and B6 which support healthy hair and skin as well as support mood regulation and red blood cell development. The major minerals found in Medjool dates are copper and potassium which will both contribute to a healthy cardiovascular system. The copper specifically in dates also aids in energy production which helps ensure your tissues are getting the fuel needed to function. The benefits of these sweet little gems is amazing, it’s no wonder I now want to use them instead of candy!

1/2 Cup Cashews
15 Pitted Medjooled Dates
2 Tbsp Maple Syrup
1 Tbsp Cacao Powder

Add everything to a food processor and mix until mostly creamy (it’s ok to leave some of the cashews crunchy as it adds to the texture). Remove from food processor and pour into a parchment paper lined dish. Cover and place in freezer to set. Enjoy as a nice treat! Keeps in freezer for up to 2 weeks.


xx HBL


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