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.
Want more healthy dessert recipes? Check out Vegan Coconut and Mango Chocolate Cups, Healthy Peanut Butter Cups, Gluten-Free Vegan Pumpkin Spice Almond Butter Cups or my Clean Eating Cookbook with 3 entire chapters of healthy, clean eating recipes just like this one that you will love!
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
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 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
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 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
Prep
Inactive
Total
Yield 16 mini cups
Raw / Vegan / Gluten-Free / Dairy-Free / Egg-Free / No-Cook / Paleo-Friendly / No Refined Sugar
Ingredients
- 1 cup organic cashew butter
- 1/4 cup organic coconut oil
- 2 tablespoons organic maple syrup
Instructions
- Add all ingredients to a medium sized bowl and stir until everything is well combined, smooth and creamy.
- Divide the mixture between 16 mini-muffins cups, filling each one about 3/4 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!
Notes
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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.
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Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
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