Ingredients
- 120 g cashew butter
- 8 tbsp coconut oil, melted
- 5 tbsp honey or maple syrup
- 4 tsp Genmaicha powderSuperboba
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1 pinch fine salt
Steps
Line a small loaf tin or a 15 cm square tin with parchment.
Blend the cashew butter, melted coconut oil, honey and vanilla until completely smooth. A blender is better than a whisk here, since any lump of cashew butter stays a lump.
Add the Genmaicha powder, coconut flour and salt and blend again until the colour is even.
Pour into the tin and level the surface. It will look too soft to work. It is not, the coconut oil does all the setting.
Freeze at least ninety minutes, then lift out and cut into squares with a warm knife.
Keep it in the freezer and eat straight from cold.
Good to know
- This lives in the freezer, not the fridge. Coconut oil softens at room temperature and the fudge slumps within about ten minutes.
- Coconut flour is doing structural work, not flavour. Leave it out and the texture is oily rather than fudgy.
- Genmaicha and cashew is a better match than it sounds. Both are toasty and neither is sweet on its own.
