Mile High Freezer Fudge
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This melt-in-your-mouth, two-layer freezer fudge is sweetened naturally and made with a delightful vanilla-cashew fudge and rich chocolate-almond fudge. The toasted almond and cashew topping adds a crunchy contrast to the creamy, rich fudge. Be sure to serve this treat straight from the freezer, as it melts quickly at room temperature. This recipe is from my second cookbook, Oh She Glows Every Day (2016).
Yield
24 squares
Prep Time
30 Minutes
Cook time
0 Minutes
Chill time
1 1/2 hours
Total Time
30 Minutes
Ingredients:
For the roasted nuts:
- 1/3 cup (52 g) raw almonds, finely chopped
- 1/3 cup (50 g) raw cashews, finely chopped
For the Vanilla-Cashew Fudge:
- 1/2 cup plus 2 tablespoons (155 mL) virgin coconut oil, room temperature
- 1/2 cup plus 2 tablespoons (155 mL) raw cashew butter
- 1/3 cup (80 mL) pure maple syrup
- 1 vanilla bean, seeded or 1/2 teaspoon pure vanilla bean powder (optional)
- 1/2 teaspoon pure vanilla extract
- large pinch fine sea salt
For the Chocolate-Almond Fudge:
- 1/2 cup (125 mL) virgin coconut oil, room temperature
- 1/4 cup (60 mL) natural almond butter
- 1/2 cup (40 g) unsweetened cocoa powder, sifted
- 1/2 cup (125 mL) pure maple syrup
- 1 teaspoon pure vanilla extract
- large pinch fine sea salt
Directions:
- Preheat the oven to 300°F (150°C). Lightly grease a a 9x5-inch loaf pan. Line the pan with a piece of parchment paper (with overhang so it's easy to lift out later on). Set aside.
- Add the chopped almonds and cashews onto a small rimmed baking sheet and roast for 10 to 13 minutes, until lightly golden and fragrant.
- For the Vanilla-Cashew Fudge: To a large bowl, add the coconut oil, raw cashew butter, maple syrup, vanilla bean seeds (if using), vanilla extract, and salt. Using electric beaters, beat the ingredients on low speed until smooth, being careful not to overmix. With a spatula, spoon the mixture into the loaf pan and spread it out evenly across the base of the pan. Sprinkle on about one-third of the roasted nuts. Gently press down on the nuts to adhere. Place the pan in the freezer on a level surface.
- For the Chocolate-Almond Fudge: There’s no need to clean the bowl or mixers before this step if you don't want to. Add the coconut oil, almond butter, cocoa powder, maple syrup, vanilla, and salt. Beat on low speed until smooth. It will be quite thick, but this is normal.
- Spoon the chocolate mixture on top of the Cashew-Vanilla Fudge and gently spread it out until it evenly covers the first layer of fudge. Gently press down with a spatula or spoon so it adheres to the first layer. Scatter the remaining nuts all over the top of the chocolate fudge and lightly press down on the nuts.
- Place the pan in the freezer on a level surface, uncovered, for about 1 1/2 hours, or until completely solid. Use a butter knife to slide it around the ends of the fudge to loosen. Lift the fudge slab out of the pan and slice it into small squares. Refrigerate leftovers in an airtight container for 1 to 1 1/2 weeks, or in the freezer for 1 to 2 months. This fudge softens at room temperature, so I don't recommend leaving it on the countertop for longer than 15 minutes or so.
1) If you don’t want to make a two-layer fudge, you can simply make one of the layers. This fudge is extremely versatile so feel free to change up the flavours by subbing in your favourite nut butter, nuts, and extracts. It's important to use natural nut butter, however, without additives.
2) Feel free to make fudge cups by layering the fudge into mini silicone cupcake molds.
Photo credit: Ashley McLaughlin.