Black + White Freezer Fudge

It is November. In my book, that mean’s the holiday season is upon us. We’re talking Christmas music, roasting chestnuts, the smell of fresh pine gracing your nostrils. If you need me for the next two months, you can catch me jamming to John Legend’s Christmas album stuffing my face full of desserts.

We love our cookies and our pies, but it is time to diversify your holiday treat offering. Might I suggest this black & white freezer fudge. Using cashew butter for a salty, savory punch and marrying it with some sweet cocoa gives us a beautiful swirling appearance, and a totally delicious flavor. Word to the wise, you need to keep this in the freezer or fridge, so keep that in mind if you are planning to bring this to any upcoming holiday parties!

Black + White Freezer Fudge (vegan)

Ingredients:

Roasted Nuts-

1/3 cup raw almonds, roughly chopped

1/3 cup raw cashews, roughly chopped

Vanilla Cashew Fudge-

1/2 cup coconut oil, room temperature

1/2 cup cashew butter

1/3 cup maple syrup

1 tsp vanilla extract

large pinch of fine sea salt

Chocolate Almond Fudge-

1/2 cup coconut oil, room temperature

1/4 cup almond butter

1/2 cup unsweetened cocoa powder

1/2 cup maple syrup

1 tsp vanilla extract

large pinch of fine sea salt

Instructions:

1) Preheat oven to 300F. Line a 9x5 loaf pan with a piece of parchment paper, leaving some overhang.

2) Roast the nuts. Spread the almonds and cashews over a small rimmed baking sheet and roast for 10-14 minutes, until lightly golden.

3) 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 completely smooth. If it’s not getting smooth enough, you can use electric beaters to help it along. Spoon the mixture into the prepared loaf pan and spread it out evenly. Immediately sprinkle on about 1/3 of roasted nuts and press down to adhere. Place the pan in the freezer.

4) Make the chocolate almond fudge. In the same bowl in which you made the vanilla fudge, combine the coconut oil, almond butter, cocoa powder, maple syrup, vanilla and salt and stir well until smooth and no clumps remain. If it’s not getting smooth enough, you can use electric beaters to help it along.

5) With a spatula spoon the chocolate fudge mixture over the vanilla fudge layer and spread evenly. Scatter remaining nuts over the top of the chocolate fudge and press to adhere. Freeze for 60-90 minutes, uncovered.

6) Slice into small squares and serve immediately. Store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. This fudge melts at room temperature.

Recipe adapted from Oh She Glows