Fudge. Does it get any more Christmas than that? Soft, creamy and with endless possibilities. Last year, I created these vegan cashew fudge and they were so, so good. If you ask me, this is the perfect Christmas candy, or make that just candy, because you can actually make them any time of the year. It’s only five ingredients, they are vegan and glutenfree, plus they are super easy to make. I’m into all things easy and simple these days. My calendar is still completely full of deadlines and tasks I need to finish before Christmas. I long for some free space in the calendar, time for just being creative and play around with my camera.
A huge problem, when you live in Sweden, is that there is pretty much no daylight this time of the year. Well, it is, but only for a couple of hours a day. When I photograph, I only use natural light, so you can imagine how it is when you work as a photographer and only have like two hours a day to shoot. The rest of the time it’s too dark (ISO 1600 here I come) and that’s a big problem. So, planning is key. You have to cook and bake in the morning so that you can photograph your creations between 11 am and 1 pm. I guess that’s why I’m mostly sharing baked goods these days, hehe. It’s easier than making dinner at 9 am and saving it for the evening… Anyway. Things that are easy to make are very welcome during this dark time of the year. Like these cashew fudge. And they are perfect to serve when you’re watching a Netflix series or a movie in the evening, which at least we are doing a lot this time of the year. We’re currently watching all the Seinfeld episodes, which we usually do every other year or so, because of #biggestfansever.
There isn’t much that tastes better than cashew nuts or cashew butter, amirite? So imagine the combination of soft cashew butter with some coconut oil, a dollop of maple syrup and some vanilla… can it get any better? Well, I don’t think it can so, without further ado, let me introduce you to the cashew fudge, your new favorite Christmas candy.
100 g cashew butter
1 1/2 dl coconut oil, non-flavored
1 tsp ground vanilla
pinch of sea salt
2 tbsp maple syrup
Warm the cashew butter over low heat until smooth and ”liquefied”.
Add the rest of the ingredients and stir. Use a mixer if you need to.
When the batter is smooth, pour it into a rectangular jar (plastic or glass) covered with parchment paper.
Place the jar in the fridge for a few hours, or overnight.
When the fudge is solidified, cut it into small cubes and store in the fridge.