Vanilla Cashew Cream Fudge

(12 fudge cubes, dairy free, refined sugar free, vegan, vegetarian, paleo)

Happy summer Solstice! With a new season comes a new set of adventures to live, people to see, and food to eat. It’s easy to get overwhelmed with wanting to do more than we have time for. We’re human after all. But I think it’s important to also tune into what we actually want to do, and even more importantly to tune into how we want to feel. Yes, I’m bringing emotions into the intro of this Vanilla Cashew Cream Fudge! Why? Well, lets be real. Summer can be stressful or laissez faire, depending on what your emotional mindset is. Luckily, we can choose how we want these warmer months to play out simply by making the right adjustments.

I challenge you to slow down and think of how you want your summer to look and feel like. Write it down and reference it on the daily.

Bare with me, but when I tested this fudge, I noticed that it is the perfect clean slate to start the summer. Its a basic taste for you to make your own personal adjustments to. It’s so vanilla that you can spice it up any way you like. Love chocolate? Top this fudge over a brownie. Need some nuttiness? Swirl in some PB. Want more berries in your life? Toss them in the mix before freezing!

There is always time to add your own flavor. With that, make the fudge (and summer) you want to indulge in!

It’s also a nice cooling treat. Just sayin’.

Vanilla Cashew Cream Fudge

(12 fudge cubes, dairy free, refined sugar free, vegan, vegetarian, paleo)

Ingredients:

  • 1 cup cashews
  • 1 cup coconut cream (if separated, use an even mix of the fluid portion and solid portion)
  • 4 dates, pitted
  • 2 tsp vanilla extract
  • Generous pinch of salt

Directions:

Soak the cashews in a bowl of hot water for at least one hour. Then drain and rinse the cashews and add all of the ingredients into a high speed blender. Start by pulsing the mixture and then blending until a smooth consistency is met (this may take a few blends + scraping the mixture off the sides of the blender, but you’ll get there!). If you are having a hard time blending into a smooth consistency, add a little extra coconut cream to help with blending.

Line a small 4 x 8 pan or tupperware with saran wrap. Empty the mixture into the container and smooth the top. Cover with a lid or extra saran wrap and freeze for at least 3 hours. Once you are ready to enjoy, remove the fudge from the freezer and defrost for about 5 minutes until you can remove the saran wrap from the fudge. Cut into cubes and enjoy! Save remaining cubes in an airtight container in the freezer for about 1-2 months.