Salted Cashew Butter Fudge with Chocolate Chips

I believe the success in sticking to a healthy way of living is to have healthy treats to hand most, if not all, of the time.  For me, when a treat is in the cupboards/fridge all of the time, my need to eat it reduces.  If I don't have anything, then I crave muffins, biscuits, cookies, ice cream, cake, cream buns... ANYTHING!  So my strategy is to make healthy treats that I can pick at if, and when, I want to.  NO GUILT!

Makes 1 tray

80g coconut oil
250g cashew butter
50ml coconut milk
35 ml maple syrup
1/2-3/4tsp sea/Himalayan salt
25g cacao nibs, plus extra for sprinkling on top


- Line a dish with greaseproof paper.  The size of the dish doesn’t really matter – you will either end up with thick fudge which you can cut into cubes, or thin fudge which you can break into pieces.

- Mix all ingredients together in a bowl using a hand whisk, or in a food processor (with the plastic mixing blade) until well combined.

- Pour into the dish and sprinkle with a handful of cacao nibs.  Cover with cling film or a lid and place in the fridge to set.

- Once set, remove from the fridge and cut or break into pieces.  Store in the fridge or freezer and eat as and when you like.  Fridge stored will result in buttery, soft fudge.  Freezer stored will result in ice cold, hard fudge – both are absolutely delicious!