February 14, 2014

Coconut Cashew Fudge Hearts

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Last night I was joined by 8 beautiful ladies for another cooking class, this time with a Valentine’s day dessert theme. My favorite!   We had so much fun cooking and tasting lots of healthy sweet treats, thanks for joining me ladies! This was he simplest thing we made and takes just a few minutes then woke fridge time.  And it can be made into squads too for the rest of the year, Jared downed a batch cut into squares topped with pecans, but for today… it’s got to be hearts.  Happy Love Day!

You’ll need:

1 cup freshly ground (or gently melted) coconut butter
1 tsp vanilla
Pinch salt
1/2 cup cashew meal
3 tbsp raw honey (or use maple syrup for a vegan version)
2 tbsp raspberry juice (optional)

Very simply, mix all the ingredients together well! We divided the mixture in half and mixed 2 tbsp of raspberry juice into one half to turn in pink. Place on a sheet of baking paper, on a chopping board then cover with another piece of baking paper. Press down using you hands or a rolling pin until it’s 1/2 inch thick them place in the fridge. Leave it cooling for 30 mins then remove it and either cut into squares or use a heart cutter to make small hearts! It won’t be fully solid yet but that’s how want it so it doesn’t crack as you cut it. Once you’ve made your shapes you can return them to the fridge until you are ready to indulge!

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