snacks, SweetsMia Zarlengo

Cinnamon Vanilla Freezer Fat Fudge

snacks, SweetsMia Zarlengo
Cinnamon Vanilla Freezer Fat Fudge

Creamy, flavorful, and satisfying little snack bites.

This freezer fudge is loaded with healthy fats from nuts and coconut oil, and the cinnamon and vanilla flavor is one of my favorite combos! 

I like to use raw nuts to make my own nut butter for this recipe. I think combining a few different nuts for a "mixed nut butter" lends such an amazing flavor. I also find it saves some money rather than using a good majority of a jar of nut butter. But, if you're short on time you can use pre-made nut butter! 

I use my Vitamix for this recipe, but you could use a food processor as well! Just be patient with the nut butter step- it takes about 10 minutes but otherwise this fudge comes together in no time! It also makes a lot of little bites, making it the perfect, easy meal prep snack. 

Enjoy!

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    Recipe

    Makes 18 large cubes or about 40 smaller pieces (notes on serving sizes below)

    Ingredients

    • 3 cups of your favorite raw nuts (for this recipe I like a mix of cashews, walnuts, pecans, and/or almonds) OR use 1.5 cups runny nut butter 
    • 1/4 cup + 2 tbsp of coconut oil, melted OR use bulletproof brain octane or MCT oil 
    • 3 tsp of cinnamon
    • 2 tsp of vanilla bean powder 
    • 1/2 tablespoon of pure maple syrup*
    • 3/4 teaspoon sea salt
    • Optional: about .5 oz of melted dark chocolate for drizzling

    *i keep things really low in sugar. If you want a little more sweetness add another 1-2 tbsp maple syrup

      

    1. If using nuts instead of nut butter, preheat oven to 350°F. Spread nuts on a baking tray and roast for about 9 minutes, until slightly browned and fragrant. (If using nut butter, skip to step 4 and just combine all ingredients by hand). 
    2.  Add nuts to food processor or high speed blender and blend until a smooth nut butter forms. Be patient! This takes me about 10 minutes, and I scrape down the sides frequently. 
    3.  Once smooth, add cinnamon, vanilla, and sea salt and blend again to combine. 
    4.  In a large bowl, add nut butter to melted coconut oil and maple syrup. Stir until all ingredients are well combined. 
    5. Pour mixture into a silicone ice tray (linked below), or a small 5x7 baking tray lined with parchment paper. 
    6. Allow to freeze for 1-2 hours before enjoying. *** if using a silicone ice tray, this will make about 18 cubes of fudge that are equivalent to 2 tbsp of nut butter in nutrients. I like to slice them in half for smaller bites and store them in the freezer. 
    7. If using a 5x7 baking sheet, slice into small little cubes and store in freezer. 
    8.  Optional: drizzle with melted dark chocolate.