Cake Batter Freezer Fudge | PALEO


I've had a "cake batter" flavor combo on my mind for some time now, with a list of recipes I could try it out on.  Then I remembered my Cinnamon Roll Freezer Fudge, and how I've been meaning to come up with a new flavor to share.  So, I spent a few minutes in the kitchen, put the two thoughts together, and.... IT WORKED!


I don't know how else to explain this no-cook, no-bake, Paleo-friendly wonder to you other than:  it tastes like vanilla cake batter.  Which is a pretty delicious, never-gets-old flavor if I say so myself!


We have kept a huge batch on hand in the freezer, which I've snacked on before & after workouts, late at night when I need something sweet, in the morning with coffee, and even while cooking dinner when I'm so starving and just cannot wait.  It's so good you guys!


The cashews create a perfect fudgy texture, and the ghee just puts this over the edge with the most perfect buttery flavor that you would get from real-deal cake batter.  Add sprinkles, like these "Let's Do Organic" Confetti Sprinkelz and the cake batter realness of this creamy fudge cannot be denied!




Ingredients:

  • 1 1/2 cups raw cashew pieces
  • 2 Tbsp vanilla protein powder
  • 1/4 cup coconut oil, melted
  • 1 Tbsp ghee*, melted
  • 1/3 cup maple syrup
  • 1/4 cup coconut milk*
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • sprinkles  (optional, but fun!)


Directions:

  1. Melt the coconut oil and ghee in a small bowl.
  2. To a food processor, add the cashew pieces, protein powder, maple syrup, coconut milk, vanilla, and sea salt.  Pour in the melted oil & ghee.  Pulse until smooth.
  3. Add the sprinkles, and pulse just a couple of times to mix them in.
  4. Transfer the mixture to a baking dish lined with parchment paper (mine was 9" x 9").  Add some extra sprinkles, then smooth over the top.
  5. Freeze the fudge until firm, about 1 to 2 hours.
  6. Use a hot knife to slice into squares (I run my knife under hot water, then dry with a paper towel between each slice).
  7. Eat it straight from the freezer, or let it sit out at room temperature for just a minute or two if you want it softer.  Enjoy!


*Notes:

  • Butter will work if that's what you have, but ghee really gives it that true cake batter flavor!
  • I like the creamy consistency of coconut milk, but you could use any milk substitute!
  • You could easily double this recipe, like I did, for extra thick fudge squares or filling up a larger pan.


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4 comments:

Dathan said...

Cake Batter Freezer Fudge is amazing and perfect for any occasion. I am excited and can't wait for the next addition / flavor you create.
Any ideas yet?

Jessie B said...

Thank you Dathan! So far we've got cinnamon roll & cake batter... I need your help for the next flavor combo! :)

Jen said...

This sounds amazing! I'm saving this until I replenish my cashew supply. Can't wait to try!

Jessie B said...

Thanks Jen! Freezer Fudge is my favorite way by far to use my cashews! So yummy!!