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!

 

 

Print Recipe

Cake Batter Freezer Fudge | PALEO

Servings: 12
Calories: 89kcal

Ingredients

  • 1 1/2 cups raw cashews pieces
  • 2 tbsps 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
  • pinch sprinkles (optional, but fun)

Instructions

  • 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!

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.
  • raw cashew pieces
  • vanilla protein powder
  • sprinkles

Nutrition

Calories: 89kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 59mg | Fiber: 1g | Sugar: 6g | Iron: 1mg
Filed   Desserts, snacks