MILE-HIGH BLACK-AND-WHITE FREEZER FUDGE

Makes 24 small squares

Roasted Nuts

⅓ cup raw almonds, finely chopped

⅓ cup raw cashews, finely chopped

Vanilla-cashew fudge

½ cup plus 2 Tbsp virgin coconut oil, room temperature

½ cup plus 2 Tbsp smooth raw cashew butter

⅓ cup pure maple syrup

½ tsp pure vanilla bean powder

½ tsp pure vanilla extract

Large pinch fine sea salt

Chocolate-almond fudge

½ cup virgin coconut oil, room temperature

¼ cup smooth almond butter

½ cup unsweetened cocoa powder or raw cacao powder, sifted

½ cup pure maple syrup

1 tsp pure vanilla extract

Large pinch fine sea salt

Preheat oven to 300°F. Line a 9×5” loaf pan with a piece of parchment paper, with overhang.

Roast the nuts

Spread almonds and cashews over a small rimmed baking sheet and roast 10-14 minutes, until lightly golden and fragrant. Let cool.

Make vanilla-cashew fudge

In a bowl, stir together coconut oil, cashew butter, maple syrup, vanilla bean seeds, vanilla extract, and salt until well combined and completely smooth. Use electric beaters if necessary. With a spatula, spoon mixture into the prepared loaf pan and spread it out evenly. Immediately sprinkle on about one-third of the roasted nuts. Gently press down on nuts to adhere. Place pan in the freezer.

Make chocolate-almond fudge

In same bowl in which you made the vanilla fudge, combine coconut oil, almond butter, cocoa powder, maple syrup, vanilla, and salt and stir well until smooth and no clumps remain. Use an electric beater if necessary.

With a spatula, spoon chocolate fudge mixture over the vanilla fudge layer and spread evenly. Scatter remaining nuts all over the top of the chocolate fudge and lightly press down to adhere. Freeze for 60-90 minutes, uncovered, until completely solid.

Slice into small squares and serve immediately. Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. Fudge melts at room temperature, so don’t leave on the countertop for longer than 15 minutes or so.

Tips

• You can simply make one layer.
• Feel free to change up flavour with different nut butter, nuts, extracts.
• Can easily halve the recipe.
• Can make cups instead of squares, layering into mini silicone molds.