After an intense craving of salted caramel chocolate I decided to try to make some at home. This recipe is delicious and has a fudge consistency. It’s gluten free, dairy free and refined sugar free.
I hope you enjoy it as much as Mac and I did.
1 cup cashews or cashew butter
3/4 cup cacao butter
3/4 rice malt syrup
3 tbsp Maca powder
2 tsp salt (if you like the salted flavour)
If using raw cashews blend the cashews into the food processor until smooth.
Meanwhile melt the cacao butter.
Add all ingredients in the processor and blend for 1 - 2 minutes or until smooth and well combined.
Line a baking tin with baking paper. Pour the ingredients into the tin and spread evenly.
Place in the freezer for 2+ hours. Once ready chop into pieces and store in a container in the freezer.