The lack of perfection stems from this fudge being too soft in the fridge and too hard in the freezer. I got around this by storing it in the freezer and removing pieces 15 or so minutes before I wanted to eat them (which does also help with portion control...). I am sure the recipe could be tweaked to give a better final texture, but if you're making this for yourself, it's eminently edible as is.
I made this to use up some soya cream, which was leftover from making a repeat of Mr Bite's favourite chocolate mud cake. The (vegan) mud cake uses soya cream for the ganache icing but doesn't require a lot of it, so I am always left with some spare. Often I don't use it in time and have to throw it out, which is terribly wasteful. On this occasion I was determined to avoid that and fudge seemed as good a use as any.
The other inspiration for making this was cashew butter. I bought a jar recently when I had intended to re-stock on almond butter, because the cashew butter was half price whilst the almond variety was not. However, I don't like cashews very much and consequently don't like the cashew butter very much. I was pleased to put a good chunk of the jar into this recipe.
The caramel tones come from lucuma powder, which is now my favourite option for vegan caramel flavours, along with coconut sugar and vanilla. I know not everyone will have lucuma powder in their kitchen, so an alternative would be to make chocolate cashew fudge and use cocoa powder instead. Other powders could work too, if you have maca or protein powder to hand.
Caramel cashew fudge
A delicious vegan fudge that needs to be stored in the freezer, but removed 15 or so minutes before serving
Makes 16 squares
Author: Bite-sized thoughts
Ingredients1/2 cup soya cream (or alternative dairy free cream, or tinned coconut milk may work)
1/2 cup natural cashew butter
1/4 cup lucuma powder (or cocoa powder for a chocolate version)
1/4 cup coconut sugar
1 tsp vanilla paste
Line a small square or rectangular baking dish with non-stick paper and set aside.
Combine all ingredients in a small saucepan and heat over low heat, stirring regularly, until well combined.
Transfer to your prepared pin and allow to cool at room temperature before transferring to the freezer to finish setting. Cut into squares whilst frozen if you have a sharp enough knife, or allow to thaw slightly before cutting.
Store in the freezer but remove a little ahead of time (15 or so minutes) to thaw before serving.
What is your favourite nut / nut butter variety? I think pecans, almonds and pistachios top my list although have only had almonds in nut butter form!