Today I’m sharing another treat I made during the insta apocalypse a few days ago—my DOUBLE LAYER CASHEW BUTTER CHOCOLATE FUDGE. Another concoction so good I ate a few pieces, froze some, and had to give the rest away (to my trainer, no less).
Ingredients
FOR THE CHOCOLATE LAYER:
- 1 cup dairy free chocolate chips
- ½ cup cashew butter (I recommend Georgia Grinders, discount code in my highlights)
- 5 tbsp coconut oil
- 1 tsp vanilla extract
FOR THE CASHEW LAYER:
- 1 cup cashew butter
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Line an 8×8 baking dish with parchment paper (I spray the dish with oil first so the paper sticks).
- In a small saucepan over low heat, add all ingredients for chocolate layer.
- Stir until everything is melted and incorporated.
- Pour into baking dish and place in refrigerator.
- While that's happening, make the cashew butter layer
- In a medium bowl, combine the ingredients for the cashew butter layer. I used a hand mixer and recommend that, if not— just stir well.
- Remove baking dish from the refrigerator and pour cashew butter mixture on top. Note—it's ok that the chocolate layer won't be hard yet!
- Next, place back in the refrigerator for at least two hours before slicing.
- I also melted extra chocolate on top.Enjoy!
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