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.
Makes 18 large cubes or about 40 smaller pieces (notes on serving sizes below)
- 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
- 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).
- 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.
- Once smooth, add cinnamon, vanilla, and sea salt and blend again to combine.
- In a large bowl, add nut butter to melted coconut oil and maple syrup. Stir until all ingredients are well combined.
- Pour mixture into a silicone ice tray (linked below), or a small 5x7 baking tray lined with parchment paper.
- 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.
- If using a 5x7 baking sheet, slice into small little cubes and store in freezer.
- Optional: drizzle with melted dark chocolate.