Cashew and honey fudge

donna hay - Fresh + Light - - Light Sweet Treats -

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.

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