Wholesome Caramel Fudge Recipe by Jessica Silsby from Awaken your Wellbeing.
Jessica Silsby helps women overcome their challenges around eating and body image so that they can stop obsessing about food and get back to living amazing lives.
After years of yo-yo dieting and battling with emotional eating, Jess began studying at The Institute for the Psychology of Eating. She discovered holistic approaches to help women make peace with their food issues, once and for all.
I am a big fan of easy recipes that I can whip up quick smart. I love spending time in the kitchen experimenting and playing around, but when I know what I’m making or if I’m following a recipe, give me simplicity.
This Wholesome caramel fudge recipe is just 4 ingredients and takes only 5 minutes to whip up! Then 30 minutes of relaxation while you wait for it to set. Doesn’t get much better!
It’s full of delicious healthy fats to make your skin glow and satiate your belly. One piece (or maybe three…) will do the trick! Try it with a cup of your favourite tea or after dinner as a sweet treat.
Get to know Jessica and find more of her Delicious Recipes over at her Awaken your Wellbeing website
1/2 cup Cashew butter
- 1/2 cup Coconut Oil
2 Tablespoons Rice Malt Syrup
1/4 teaspoon Vanilla extract
- Blend the melted (but not hot) coconut oil and cashew butter in a blender.
- Add the rice malt syrup and vanilla and blend again.
- Pour into a container (I used a 13cm x 13cm square lunch box container) lined with baking paper and set in the freezer for 30 minutes.
- Cut into squares and enjoy!
- You can store the leftover in the fridge.
To prevent rice malt syrup sticking too much to your measuring spoon or cup, rub a little bit of coconut oil over the spoon or cup first. It will slide right out!