Sharing my love of the Mile High Black and White Freezer Fudge from Oh She Glows Every Day Cookbook.
True story: When it comes to sweets, fudge is my favorite. I’d trade most cookies, cakes, or pies for a simple
pan piece of chocolate fudge. I could eat it every day.
But I don’t. Of course. I might make fudge once or twice a year, and that is usually during the holidays. Because, there is pretty much nothing at all healthy about fudge, and like it or not, adulting means making grown-up choices like: don’t eat all of the fudge.
Until recently. I got the Oh She Glows Every Day Cookbook (find it here –> Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes –that’s an Amazon affiliate link. ;)) AND, after trying about 5 amazing dinner recipes (you guys have to get this book!) I decided to see for myself if the MILE HIGH BLACK AND WHITE FREEZER FUDGE could taste anywhere near as good as it looked.
(her pics are of course way better than mine, but still….)
This stuff did not disappoint.
This fudge is buttery, and rich…mouth watering, delicious. But it’s filled with things like: Cashew butter. Almond butter. Coconut Oil. Raw, toasted nuts…
I would not lead you astray here.
Rich? Yes. But it is so incredibly tasty that a small square after dinner (or lunch, or ok let’s be honest: breakfast ) is a most wonderful treat.
Here’s your printable recipe:
Mile High Black and White Freezer Fudge, Inspired by Oh She Glows Everyday
- ROASTED NUTS:
- 1/3 cup raw almonds finely chopped
- 1/3 cup raw cashews finely chopped
- For the vanilla-Cashew Fudge:
- 1/2 cup plus 2 T. coconut oil at room temp.
- 1/2 cup plus 2 T raw cashew butter homemade or store bought
- 1/3 cup pure maple syrup
- 1/2 tsp. pure vanilla extract
- large pinch of sea salt
- For the Chocolate-Almond Fudge:
- 1/2 cup coconut oil at room temp.
- 1/4 cup almond butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pure maple syrup
- 1 tsp. pure vanilla extract
- Large pinch of fine sea salt
Preheat oven to 300 degrees. Line a 9X5 inch loaf pan with parchment paper.
Roast the nuts on a baking sheet for 10-14 minutes, until lightly golden. Let cool.
Make the vanilla-cashew fudge:
In a bowl, stir together the coconut oil, cashew butter, maple syrup, vanilla extract, and salt until well combined and smooth. (You can use an electric mixer for this, but I didn't need to.)
Spread the batter into prepared loaf pan and spread out evenly. Sprinkle with 1/3 of the roasted nuts and gently press them down to adhere.
Place pan in the freezer.
Make the chocolate-almond fudge:
In the same bowl as you used for the vanilla fudge, combine the coconut oil, almond butter, cocoa powder, maple syrup, vanilla, and salt.
Stir well until smooth (again, you can use a mixer.)
With a spatula, spoon the chocolate fudge mixture over the vanilla fudge layer and spread it evenly. Scatter the remaining nuts all over the top of the fudge and lightly press down. Freeze for at least an hour, uncovered, until solid.
Slice into small squares and serve immediately. Store any leftovers in an airtight container in the freezer. (up to a month.)
May I recommend you whip up some of this fudge for your own Mother’s Day treat? Then you just tell your family it’s WAY TOO HEALTHY and that THEY’LL HATE IT FOR SURE.
(It’s worth a shot. :))
Happy Mom’s Day to all of you! You are amazing. You are strong. You are beautiful. You are loving and giving and forgiving, and you do so much on any given day that no one but God in Heaven would ever know. (and rest assured He does.)
So go grab these healthy ingredients quick, and make some fudge. Then kick back and boss everyone around for a day. 🙂
PS Your mom might want some fudge too.
PS I’d love to hear what you are doing/eating/enjoying for Mother’s Day. Share in comments?
PPS Did you just start craving chocolate? Try these sugar free, gluten free, moist and delicious brownies. 🙂