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!
- 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!)
- Melt the coconut oil and ghee in a small bowl.
- 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.
- Add the sprinkles, and pulse just a couple of times to mix them in.
- 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.
- Freeze the fudge until firm, about 1 to 2 hours.
- Use a hot knife to slice into squares (I run my knife under hot water, then dry with a paper towel between each slice).
- 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!
- 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.