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| Cashew Butter & Ginger Fudge |
Friends don't send friends fudge recipes.
They do however make fudge & drop off just a piece or two on your doorstep. I'm convinced that my cousin jennifer-lynn who is currently very busy growing baby *Penny is trying to fatten me up. She's mean like that.
With that being said unless you can be responsible & eat just one or two servings of fudge (clearly, not describing myself) I suggest not licking the bowl spoon or eating a few pieces as you pack it into a container. Instead make it for a special occasion (every day from now until Christmas holidays is not a celebration) and get it out of your house fast! It's that ridiculously delicious.
Cashew Butter & Ginger Fudge
(23 pieces)
Ingredients
1 C cashew butter
1/8 cup maple syrup
3 slices crystallized ginger chopped (mix 1/2 into the batter & sprinkle the rest on top)
1/4 tsp pink himalayan sea salt
1/3 C melted coconut oil
1/8 C ground cocoa nibs + 1/8 C cocoa ( 1/4 C of cocoa will work just fine)
Directions
Mix all ingredients together in a medium mixing bowl until well combined. Pour into a silicone loaf pan. Sprinkle with chopped crystallized ginger. Place in the freezer for 1 hour (checking repeatedly to see if it's ready won't help). Remove from freezer just before serving. Share.
* not the baby's actual name but who wouldn't want to be named Penny.
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