Chocolate Caramel Freezer Fudge
Made with creamy cashew butter, this decadent Chocolate Caramel Freezer Fudge recipe is a fun and healthy twist on a traditional fudge, while being paleo, gluten-free and vegan for everyone to enjoy.
There are about a billion recipes online for freezer fudge, but I really wanted to share my own version with you guys because I loved this combination of ingredients and flavours so much. Traditional fudge recipes are typically made with refined sugar, butter and milk, so to try and make my fudge a little healthier I opted to use nut butter, coconut oil and naturally sweeten it with maple syrup instead.
The ‘caramel’ layer for this freezer fudge is inspired by my Salted ‘Caramel’ Oatmeal recipe; just the right combination of cashew butter, maple syrup and sea salt help to create a natural caramel flavour that pairs perfectly which chocolate. I think cashew butter works best in this freezer fudge recipe because it has a naturally creamy texture and subtle flavour so it can easily be paired with any other flavour. However, if you are not a fan of cashew butter, almond butter, peanut butter, pecan butter, or any other nut butter would work very well, you would just might get more of a nutty flavour to your freezer fudge.
Although this Chocolate Caramel Freezer Fudge might be a little healthier, it’s still a treat, so go easy on it. A little slice goes a long way, and it stores well in the freezer for months to come.
Chocolate Caramel Freezer Fudge
I made this fudge with cashew butter because I love its creamy texture and subtle flavour, however you could certainly use any nut butter of your choice.
- Prep Time: 2 hours
- Total Time: 2 hours
- Yield: 15 servings 1x
- Category: Snacks, Desserts
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1/2 cup cashew butter
- 1/4 cup coconut oil
- 1/3 cup cocoa powder
- 2 tablespoons maple syrup
- 1/8 teaspoon sea salt
- 3/4 cup cashew butter
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon sea salt
- Lightly grease a standard size loaf pan (9″x5″) with coconut oil and line with a piece of parchment paper cut to fit the length of the pan. Leave some paper to come up the sides of the pan, this will help to remove the fudge once frozen.
- Begin by making the chocolate layer. In a small saucepan on low heat, add the coconut oil and allow it to melt. Add in cashew butter, whisk well to combine, add cocoa powder and sea salt and whisk again.
- Once the mixture is well combined, transfer it to the loaf pan, using a spatula to help even it out.
- Transfer loaf pan to the freezer for 15-20 minutes to allow it to solidify before adding the caramel layer.
- While fudge is freezing, prepare the caramel layer. In a small saucepan (use the same one, just rinse out the chocolate) on low heat, add the coconut oil and allow it to melt. Add in cashew butter, maple syrup and sea salt, whisking well to combine.
- Remove loaf pan from the oven and cover chocolate layer with caramel layer, spreading it out evenly.
- Transfer to the freezer for 1 hour or until fudge is completely solid.
- Once the fudge has hardened, remove from the pan (using the parchment paper to help remove it), allow to sit at room temperature for 5 minutes before cutting into squares.
- Fudge can be eaten immediately or stored in a bag or air-tight container in the freezer for up to 3 months.