Ingredients
Cashew Fudge G/F D/F Cane Sugar Free
- 400 grams raw cashews
- 100 grams Maple Syrup, pure
- 150 grams Organic coconut oil
- 1 level tsp Celtic Sea Salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Mill your Cashews into a butter, speed 9 for upto 15 minutes. scraping down when needed.
- Add maple syrup and blend really well, speed 8 for 1 minute.
- If you have a second bowl, swap it in place of the other on your thermomix, add the coconut oil and melt it down, speed 1, 100 degrees for 3 minutes.
- Swap bowls over and add the melted coconut oil to your cashew mixture, blending for 2 minutes on speed 8 until nice and creamy. Add your sea salt during blending.
- pour into a In a lined 20 x 20 squre cake tin, add a few cashews ontop for garnish, and freeze overnight.
- Turn out of the tray and cut into squares 4cm x 4cm.
Serve!
Cashew Fudge
Tip
Your Cashew fudge wont ever be super solid it will defrost rather quickly, best serve it out of the freezer and once its quickly defrosted.
The sweetness and richness means you only need a small piece to be satisfied.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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