These Gluten-Free Vegan Cashew Butter Fudge Cups are a 3 ingredient recipe and great to have in the freezer when you want a quick bite of something sweet.
It's a really simple and basic recipe, but you can be creative and jazz them with whatever else you have on hand. You can add some raw cacao powder and make them chocolate (not Medical Medium® Compliant), add mini-chocolate chips (not Medical Medium® Compliant) or some chopped nuts. Sprinkle sesame seeds, shredded coconut flakes, hemp seeds, cacao nibs or goji berries on top. So many possibilities!
I like to make them in mini-muffin cups because they are the perfect size for portion control. If you'd rather them in a bigger size, just use standard-size muffin cups and divide the recipe between the number of cups you are using.
This healthy dessert recipe is raw, vegan, gluten-free, dairy-free, egg-free, soy-free, paleo-friendly and contains no refined sugar.
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in "heart friendly" mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Coconut Oil:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- ¼ cup contains more calcium than the same amount of milk
- ¼ cup contains more potassium than a banana
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- ¼ cup contains more calcium than the same amount of milk
- ¼ cup contains more potassium than a banana
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Gluten-Free Vegan Cashew Butter Fudge Cups
Ingredients
- 1 cup organic cashew butter
- ¼ cup organic coconut oil
- 2 tablespoons organic maple syrup
Instructions
- Add all ingredients to a medium mixing bowl and stir until everything is well combined, smooth and creamy.
- Divide the mixture between (16) mini-muffins cups, filling each one about ¾ full.
- Optional: Sprinkle organic sesame seeds, organic shredded coconut, organic chia seeds, organic hemps seeds, mini-chocolate chips, etc. for garnish.
- Place the mini-muffin cups on a baking pan and put them in the freezer for approximately 60 minutes, or until they are hardened.
- Store in an air-tight, BPA-free container in the refrigerator or freezer until ready to serve because they will get soft if left out at room temperature.
- Enjoy!
Recipe Notes
The recipe and photographs for "Gluten-Free Vegan Cashew Butter Fudge Cups" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Want More Healthy Gluten-Free Vegan Dessert Recipes?
Check out these:
- Gluten-Free Vegan No-Bake Caramel Apple Bars
- Healthy Peanut Butter Cups
- Gluten-Free Vegan Pecan Pie Bars
- or my Clean Eating Cookbook with 3 entire chapters of healthy, clean eating recipes just like this one that you will love!
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