I still remember the first time I tried cashew butter. I was living in New York City at the time, about a hundred years ago. Kidding, more like 14. Damn it, that's still a long time ago. Anyway, cashew butter...oh my god. Seriously one of the best things I've ever tasted.
Now if you haven't read my bio; I'm Romanian. While growing up in Europe, like every other child, I had a thing for American TV shows. And one thing that fascinated me, was the mention of peanut butter. I distinctly recall Theo Huxtable making a pb&j sandwich and having no idea what the brownish stuff was. It blew my mind. What was that??? Why is it called butter? Does it taste like butter? It was a mystery food. Then I arrived to the US and was finally introduced to the elusive spread.
But then came the memorable day of trying cashew butter. The clouds parted, a single ray of sunshine shone down and glistened off the metal spoon. And for a mere moment everything stopped. Thump, thump, thump...cashew butterrrrrr.
Okay I'm going overboard here. But, yeah, I really like cashew butter.
So naturally what do you use to create a paleo caramel-y fudge that's not caramel or fudge? Cashew butter! Indeed. This recipe is easy to make but awfully addicting. And while we're in the fall season, I decided to play around with some fall flavor and add a little pumpkin spice to it for a little something special.
vegan paleo pumpkin fudge
- prep time: 5 minutes
- freezing time: minimum 1 hour
- serves 6-8
- 1 cup runny cashew butter (runny peanut butter works too if you're not strict paleo)
- 3 tbsp maple syrup
- 1/2 tsp pumpkin spice
- 2 tbsp coconut oil
- optional: 1 tbsp collagen
- optional: 2 tbsp chocolate chips
- parchment paper
- food processor
- loaf pan (but you can use any sort of container you have on hand that's not too big
Combine all ingredients except for chocolate chips in food processor. Process until everything is evenly combined. Optional, fold in the chocolate chips
Lay out a sheet of parchment paper in the pan and add the mixture. Freeze for at least 1 hour, then cut into small chunks. You can store them in a freezer safe container.
*They're best when they can sit at room temperature for a minute or two*