Chocolate and Sunflower Butter Fudge with Cashews

Total Time: 20 minutes
Servings: 18

Ingredients:

• 1 cup coconut cream (refrigerated overnight)
• 2 Tbsp. Nutiva Coconut Oil with Buttery Flavor
• 1/3 cup maple syrup
• 1 tsp. vanilla extract
• Dash Redmond Real Salt
• 1 cup tapioca flour
• 2/3 cup SunButter Sunflower Butter
• 2 Tbsp. cacao powder
• 1 Hu Dark Chocolate Cashew Butter Bar
• 1 bag Hu Chocolate Covered Cashew Hunk

Instructions:

1. Line a baking tray with parchment paper.
2. Without shaking the can, carefully open coconut cream; scoop out the thick top layer and discard the liquid bottom or reserve for another use.
3. In a saucepan over medium-low heat, stir together coconut cream, coconut oil, maple syrup, vanilla, and salt until melted.
4. Stir in the chocolate cashew bar until melted.
5. Mix in tapioca flour and cacao powder until well combined. Add sunflower butter and stir until smooth.
6. Remove from heat. Stir in chocolate hunks.
7. Pour mixture into prepared baking tray. Refrigerate for 2 hours.
8. To serve, cut into 18 squares.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
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