Cashew Butter Fudge
Prep Time
20 minutes
Total Time
4 hours 20 minutes
Recipe excerpted from Desserts to Live For by Talia Fuhrman
Nutritarian chef Talia Fuhrman just released her first cookbook, Desserts To Live For, a collection of “heavenly desserts with zero guilt, zero sacrifices and zero risks of bodily harm . . . with only good-for-you ingredients.”
The eldest daughter of Dr. Fuhrman and his wife Lisa, Talia learned from an early age about the connection between the foods we eat and the state of our health. Inspired by this message, she went on to earn a Bachelor’s degree in Nutritional Science at Cornell University.
Talia’s career has focused on connecting the core concepts of nutritional excellence in a way that is fresh and entertaining, filled with practical tips and the occasional touches of whimsy. In 2014, she released her first book, Love Your Body, a guide for young adults who wanted to embark on a healthy lifestyle. Now, with Desserts To Live For, she’s widening her audience and exploring the wonders of healthful treats. “Using this book as your tool,” she writes, “You can ‘eat your cake’ and stay healthy, too.”
Talia’s writing and recipes have been featured in publications and websites including Women’s Health Magazine, Psychology Today, Rodale Press and Vegetarian Times, MindBodyGreen.com, and
Ingredients
For the bottom chocolate layer:
1/2 cup peanut butter or cashew butter
1/3 cup shredded coconut
1 very ripe, large banana
1 teaspoon vanilla bean powder
10 Medjool dates, pitted
1/2 cup canned black beans
1/3 cup cocoa powder
1/2 cup rolled or old-fashioned oats
For the top layer:
1 cup raw cashew butter
1 (15 oz) can white beans, rinsed and patted dry
10 Medjool dates, pitted, softened (microwave 10-12 seconds)
1 tablespoon vanilla bean powder
1/2 cup pistachios, crumbled, raw, and unsalted (optional)
85% dark chocolate, warmed, to use as a drizzle on top
Directions
- To make the bottom chocolate layer, add peanut or cashew butter, coconut, banana, vanilla, dates, and black beans to a food processor and process until smooth and creamy. Add cocoa powder and oats and process again until smooth. Pour this layer into a tinfoil-lined, square baking pan, loaf pan, or muffin tin.
- For the top layer, mix all ingredients except pistachios in a blender until it’s a smooth mixture. Smooth the top layer onto the bottom layer. Sprinkle crumbled pistachios on top if desired. You can also warm 85% chocolate and drizzle on top.* Place in the freezer and freeze until firm (at least 4 hours). This fudge is best stored in the freezer because it can get too soft if stored in the fridge.
*To make the chocolate drizzle, place 1/4 cup 85% dark chocolate morsels in microwavable mug and microwave for 12-15 seconds. Stir. If not completely melted, microwave another 5 seconds. Drizzle over fudge as desired.
