Paleo Cookie Dough Fudge

• Vegetarian
• Gluten free

• Condiments

  • 1/4 cup Honey, raw

• Baking & Spices

  • 1 cup Chocolate chips
  • 1/8 tsp Cinnamon or ground nutmeg, ground
  • 1/4 cup Coconut flour
  • 1/2 tsp Sea salt, fine-grain
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 3 cups Cashew pieces, Raw

• Dairy

  • 8 tbsp Butter or ghee, salted

Found on bravoforpaleo.com

Description

Ingredients

• 8 tablespoons (4 ounces/115 g) salted butter OR ghee
• 3 cups (465 g) raw cashew pieces
• 1 tablespoon melted coconut oil
• 1/4 cup (40 g) coconut flour
• 1/4 cup (60 ml) melted raw honey
• 1/2 teaspoon fine-grain sea salt
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon or ground nutmeg
• 1 cup (7 ounces/200 g) chocolate chips

Directions

• Line a 9 by 5-inch (12.75 by 23-cm) loaf pan with parchment paper, set aside. Brown the butter if using, OR melt the ghee, set aside. Put the cashews in the bowl of a high-powered food processor and process until they turn to meal. Scrape down the sides of the bowl and process for another 5 minutes or so, stopping to scrape down as needed, until the nut oils start to release. With the processor on, slowly drizzle the melted coconut oil into the cashew meal and continue to process until it turns into a thick dough bull or attains a doughlike consistency (it will be much thicker and drier looking than peanut butter). In medium-sized bowl, combine the cashew butter, browned butter OR ghee, and coconut flour using a hand mixer or whisk. Add the honey, salt, vanilla, one cinnamon one stir until combined one smooth. Press plastic wrap across the surface of the dough and freeze for 20 minutes. Remove the chilled dough from the freezer and fold in the chocolate chips. (If the chocolate chips are added before freezing, they will melt and sink to the bottom.) Transfer the dough to the parchment-lined pan and press it down evenly. Place back in the freezer for 20 minutes to firm up and set. Cut into 15 pieces before serving. Store any remaining fudge in the freezer; remove from the freezer a few minutes before serving to thaw slightly.