Women in Sport: Offshore sailor Pamela Lee
Women in Sport: Offshore sailor Pamela Lee

Sarah Gill

This Foxrock family home is straight out of a fairytale
This Foxrock family home is straight out of a fairytale

IMAGE

WIN a full set of No7 Future Renew™ worth over €300
WIN a full set of No7 Future Renew™ worth over €300

IMAGE

Stylist Aoife McGuigan on dressing to feel comfortable and confident
Stylist Aoife McGuigan on dressing to feel comfortable and confident

Sarah Gill

The dangers and environmental impact of using AI in your business
The dangers and environmental impact of using AI in your business

Elaine Burke

Social Pictures: The Jaeger-LeCoultre x Paul Sheeran event
Social Pictures: The Jaeger-LeCoultre x Paul Sheeran event

IMAGE

Kieran Clifford aka Fatbaby Bakes shares her life in food
Kieran Clifford aka Fatbaby Bakes shares her life in food

Sarah Gill

Meet the new dream treatment for face, eye and neck rejuvenation
Meet the new dream treatment for face, eye and neck rejuvenation

Lizzie Gore-Grimes

A retelling of the world’s greatest love story – what to watch this week
A retelling of the world’s greatest love story – what to watch this week

Edaein OConnell

Meet the sisters behind the hugely successful Nóinín in Kilkenny
Meet the sisters behind the hugely successful Nóinín in Kilkenny

Megan Burns

Image / Editorial

Watch Now: Creamy Cashew Fudge Recipe


By IMAGE
27th Jun 2015
Watch Now: Creamy Cashew Fudge Recipe

Creamy Cashew Fudge Recipe

 

fudgeee
This is such a treat. It’s creamy and decadent and is the perfect after dinner?indulgence. Apart from the freezing time, it only takes two minutes to make, so?what are you waiting for!
Makes 20 Servings
Ingredients
1/2 Cup of Coconut Oil, Melted
3/4 Cup of Cashew Butter
3/4 Cup of Honey/Agave/Maple Syrup
Coarse Salt
1 Tablespoon of Cacao Nibs

fudgee

Step 1: Add the coconut oil, cashew butter and sweetener to a saucepan on medium heat.
Step 2: Whisk everything until you have a creamy smooth mixture.
Step 3: Line a baking tin with parchment paper. Pour the mixture in to the baking tin and spread it our?evenly.
Step 4: Sprinkle with a pinch coarse salt and scatter the cacao nibs over the top.
Step 5: Pop it in the freezer for about 2 hours until set. Take it out and chop it into chunks or squares.?Store in the freezer.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo. For more healthy recipes, both sweet and savoury,

fudge