Indulge your sweet tooth with this deliciously chewy Dairy-Free Paleo Fudge Made With Cashews!
I’m a total sucker for sweet and salty treats. Wake me up in the middle of the night for a bowl of sweet and salty popcorn, a bar of chocolate with sea salt, or a spoonful of luscious salted caramel, and I won’t complain. That combination is, in my opinion, one of the most brilliant culinary pairings ever created!
Last Valentine’s Day, my husband brought home a beautiful box of twelve exquisite chocolates he’d picked up during a business trip to Paris. When I opened it, I noticed that many were finished with a sprinkle of fleur de sel—the delicate, flaky sea salt often used to elevate dishes. I first fell in love with fleur de sel during a trip to Brittany, where it enhanced local specialties like butter and caramels. I remember hauling back containers of it, only to realize later that kosher sea salt is a pretty good (and more affordable) substitute. Though a bit coarser with bolder briny notes, it shares the same flaky texture, making it an excellent finishing salt.
That box of chocolates—and those iconic caramels au beurre salé from Brittany—inspired this rich, indulgent dairy-free Paleo fudge made with cashews. Creamy and intensely satisfying, it’s hard to believe they contain no refined sugar or butter. Fair warning, though: it’s nearly impossible to stop at just one!
Is This Dairy-Free Paleo Fudge Made With Cashews Healthy?
Made with mostly healthy ingredients, this fudge tastes decidedly decadent but happens to be pretty wholesome! The cashews and cashew butter add healthy fats, while the dates not only provide natural sweetness but are also a source of fiber, vitamins, and minerals. This fudge does not call for butter, making it low in saturated fat. Additionally, it omits refined sugar and only calls for a small amount of maple syrup. All in all, these sweet little delights can definitely be enjoyed as part of a healthy diet.
On Kosher Sea Salt
Kosher sea salt is a coarse, flaky salt prized by chefs and home cooks alike for its pure, refined taste and incredible versatility. Unlike table salt, which is finely ground and often contains anti-caking agents or iodine, kosher sea salt is minimally processed and has a clean, natural flavor. Its milder, less metallic taste and crisp, delicate texture make it perfect as a finishing salt. Sprinkle it over everything from roasted vegetables to brownies—or even chocolate mousse!—for an elegant touch and subtle saline flavor.
How To Make Ahead And Store
The fudge can be kept in an airtight container in the freezer for up to 3 months. Depending on what texture you prefer, you’ll need to let it thaw for 3-5 minutes before consuming. It will also keep well in the fridge for up to 3 days.
Serving Suggestions
The perfect treat to round off a busy week? A square or two of this fudge along with an Espresso Martini! If, like me, you can’t get enough of sweet and salty combos, try this silky Salted Caramel Sauce (heavenly over ice cream), or whip up a batch of these fudgy Salted Chocolate Brownies Bites to give away as an edible gift!
Recipe
Ingredients
- 1 cup natural, creamy cashew butter
- 3 tablespoons maple syrup
- 2 tablespoons roasted cashews diced
- 1 cup dates halved (145 grams)
- 1/2 tablespoon coconut oil melted
- 1/2 tablespoon hot unsweetened vanilla almond milk
- 1/4 teaspoon kosher sea salt
Instructions
- Line the bottom of an 8×8-inch baking pan with parchment paper, leaving some hanging over the sides to use as a handle.
- In a small pot on medium heat, combine the cashew butter and maple syrup until smooth and creamy, stirring frequently. You don't want to burn it.
- Once melted, press the mixture into the prepared pan. Sprinkle with the roasted cashews and press them into the cashew butter firmly.
- Place the dates in a small, microwave-safe bowl and microwave until hot, about 1 minutes
- Add the hot dates into a small food processor (mine is 3 cups ) and use the "chop" setting until they are broken down into small pieces. Then, use the "purée" setting until the dates are creamy and begin to form a ball.
- With the food processor running, stream in the coconut oil and the hot almond milk. Process until the dates are broken down, sticky and smooth. Scrape down the sides as needed.
- Drop the mixture in spoonfuls over the top of the cashew butter (don't drop it in one big chunk, or it will be harder to spread) and spread out evenly. I find using lightly damp fingers is the best way to do this. Sprinkle with sea salt.
- Cover and freeze for at least 2 hours. Cut into squares and devour!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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