Raw Vegan Chocolate Chip Cookie Fudge with Only 5 Ingredients! Collab with MindOverMunch!

Start by measuring 8 oz of cacao butter.

Soak cashews overnight to help with digestion.

Choose a sweetener: coconut nectar, maple syrup, or date syrup based on your raw vegan diet.

Add alcohol-free vanilla or vanilla bean if strict raw vegan.

Blend cacao butter, coconut nectar, and vanilla together until smooth.

Melt cacao butter using the double boiler method: heat water in a saucepan and place a bowl on top to melt the cacao butter without overheating.

Once melted, add the blended mixture to the cacao butter and stir until combined, achieving a consistency similar to melted caramel.

Line a standard loaf pan with parchment paper.

Pour the mixture into the lined loaf pan, ensuring even distribution of chocolate chips.

Refrigerate for about 6 hours until set, then cut into pieces.

Equipment Needed

Spice Level:

Dietary

Allergens