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Salted Peanut Butter Cashew Fudge [Vegan]

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This fudge recipe is ridiculously easy and results in the tiniest, most satisfying fudge bites ever! Simply blend peanut butter with soaked cashews to create a thick, creamy paste, and then load it up into silicone moulds – fun shapes not required but highly encouraged! A couple of hours in the freezer later, and you've got yourself some dense, decadent bites that are not only delicious but good for you!

Salted Peanut Butter Cashew Fudge [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



  • 1/2 cup smooth peanut butter
  • 2 tablespoons cold pressed coconut oil, melted
  • 2-4 teaspoons rice malt syrup
  • 2/3 cup soaked cashew nuts
  • 1/4 cup almond milk
  • 1/2 teaspoon Himalayan pink salt


  1. Simply add all ingredients into a food processor or blender.
  2. Blend until all combined and smooth.
  3. Spoon this mixture into a plastic bag to create a piping bag.
  4. Using the ‘piping bag’ method, squeeze the mixture evenly into your mould.
  5. Pop into the freezer and, ideally, freeze overnight or for at least 4 hours.




Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.



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To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

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0 comments on “Salted Peanut Butter Cashew Fudge [Vegan]”

Click to add comment
Paloma Arana Santos
10 Months Ago

Puede ser receta en español?

Nicola McLean
10 Months Ago

What's rice malt syrup and what are the chances of finding it in my local supermarket?

J'Neal Hachquet
10 Months Ago


Kinsey Weissinger
10 Months Ago

Madison McKay

Abbie Gregg
10 Months Ago

Beckie Knott

Beckie Knott
13 Oct 2016

Mmmmmmm yes please xx

Byron Boyer
10 Months Ago

Kelly Joe Hattie

Holly May Treadwell
10 Months Ago

Linda Lumsden omg!!! Xxxx

Linda Roland
10 Months Ago

Peanuts are not a nut. They are legumes. They are a carcinogen. By design. And not compatible or even healthy for our systems.

Keri Bainborough
10 Months Ago

Yum Taryn Fitz-Gerald looks so good!

Pania Ngatai
10 Months Ago

Hopaia Nophelia Wharepapa


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