Creamy vanilla fudge
Creamy vanilla fudge with just 4 ingredients?! YES
PLEASE!!
Aprons on? Let‘s Cook!
20 mins
Freeze for 1 hour
So easy, so yummy and such a great way to get some cashew nuts into kids which are packed full of minerals like magnesium, zinc, copper and phosphorus.
Ingredients
- 160g cashew nuts
- 30g honey
- 30g coconut oil
- 2 teaspoons of vanilla essence
- Splash of milk if needed (or dairy free alternative)
Equipment
- Small container for the freezer
- Parchment paper
- Blender
- Spatula
Allergens
Nuts
Directions
1
Soak 160g cashew nuts in boiling water for 20 - 30 mins
2
Strain and then add to a blender with 30g honey, 30g melted coconut oil and 2 tsp vanilla essence
3
Blend till smooth (add a drop of milk if it won’t catch in the blender)
4
Pop into a small container lined with parchment and place in the freezer for 30 mins
5
Chop into squares and then store in the fridge for up to a week
I wondered if you could consider old fashioned bread & butter pudding as was made in the war years without any fancy bits. I seem to remember it was just buttered white bread into a buttered dish, covered in egg & milk mix then sprinkled with sultanas, plus a little sprinkled nutmeg (optional) then cooked until golden brown. I cannot remember quantities and cooking heat/time? But my ‘Little Cook’ loves it.
What a lovely idea! We will definitely look into this idea – thank you!