Cashew and honey fudge
2 cups (320g) raw cashews
2 teaspoons vanilla bean paste
2 tablespoons coconut oil, melted 2 tablespoons honey
⅓ cup (55g) toasted cashews, roughly chopped Place the raw cashews in a bowl, cover with boiling water and set aside to soften for 20 minutes.
Drain the cashews, place in a food processor and process for 2 minutes or until smooth. Add the vanilla, coconut oil and honey and blend for 1 minute or until smooth. Press into a 10cm x 20cm slice tin lined with non-stick baking paper. Press the toasted cashew into the top. Freeze for 1 hour or until set. Slice into 2cm logs to serve. MAKES 10.
Tip: Store in an airtight container in the freezer for up to 2 weeks.