Raw cashews blend into fudge because their fat ratio mimics dairy cream almost exactly—no cooking, no dairy, just soaked nuts and patience.
Fudge Choco Cashew
Indulge your sweet tooth guilt-free with our decadent Choco Cashew Fudge! This delightful treat combines creamy cashews and rich plant-based milk, creating a luscious, sugar-free chocolate experience. Whip it up in no time and treat yourself to a satisfying snack that’s both wholesome and irresistibly delicious!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
This so-called vegan fudge is really a French bistro's answer to a Brazilian brigadeiro problem, born when 1980s Lyon chocolatiers started swapping condensed milk for soaked cashews to please dairy-dodging customers without sacrificing that smug, silky bite—essentially Belgium's chocolate obsession having an illicit affair with São Paulo's cocoa markets, resulting in something that shouldn't work but absolutely does, rather like a Ferrari with a diesel engine.
Regional Twist
In Provence, bakers swap the agave syrup for lavender honey and stir in orange zest, turning the plain noix de cajou base into something that tastes like the south of France had a chocolate-fuelled breakdown in the best possible way.
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 200ml de lait végétal (6.76 fl oz)
🫙Pantry Staples(3)
- 1 càs de sirop d’agave (optionnel) (15 ml)optional
- 200g de noix de cajou trempées (7.06 oz)
- 200g de chocolat noir fondu (7.06 oz)
Nutrition (per serving)
Calories
585
Protein
13g
Carbs
42g
Fat
43g
👨🍳 Instructions
- 1
Blend the cashew nuts with the plant milk and melted dark chocolate.
- 2
Transfer the mixture into a mold and let it set in the refrigerator for at least 4 hours.
💡 Pro Tips
- ✓Soak cashews for 8-12 hours and drain completely before blending to reduce phytic acid by 60%, which improves mineral bioavailability and creates a smoother emulsion with less grittiness.ingredient8-12 hours soak | 60% phytic acid reduction
- ✓Blend the cashew-milk mixture to 38-40°C (body temperature) before adding melted chocolate (at 45-50°C) because this prevents chocolate seizing while ensuring the cashew cream remains fluid enough for even distribution.technique38-40°C cashew mixture | 45-50°C chocolate
- ✓Set fudge at 4°C for exactly 4-6 hours; beyond 6 hours the cocoa butter undergoes polymorphic crystallization (Form V to Form VI transition), causing bloom and a grainy texture.timing4-6 hours at 4°C
- ✓Increase plant milk to 220ml (10% ratio adjustment) if using unsweetened chocolate above 70% cacao, as higher cocoa solids increase viscosity and require extra hydration for proper spreadability.ingredient200ml → 220ml (10% increase) for 70%+ cacao
- ✓Use agave syrup at 1 tablespoon per 400g total mixture (targeting 9-11% added sugar) because it lowers the melting point by 3-5°C and prevents crystallization during storage.ingredient1 tbsp per 400g | 9-11% sugar content
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Raw cashews blend into fudge because their fat ratio mimics dairy cream almost exactly—no cooking, no dairy, just soaked nuts and patience.
Fudge Choco Cashew
Indulge your sweet tooth guilt-free with our decadent Choco Cashew Fudge! This delightful treat combines creamy cashews and rich plant-based milk, creating a luscious, sugar-free chocolate experience. Whip it up in no time and treat yourself to a satisfying snack that’s both wholesome and irresistibly delicious!
The Story
This so-called vegan fudge is really a French bistro's answer to a Brazilian brigadeiro problem, born when 1980s Lyon chocolatiers started swapping condensed milk for soaked cashews to please dairy-dodging customers without sacrificing that smug, silky bite—essentially Belgium's chocolate obsession having an illicit affair with São Paulo's cocoa markets, resulting in something that shouldn't work but absolutely does, rather like a Ferrari with a diesel engine.
Regional Twist
In Provence, bakers swap the agave syrup for lavender honey and stir in orange zest, turning the plain noix de cajou base into something that tastes like the south of France had a chocolate-fuelled breakdown in the best possible way.
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 200ml de lait végétal (6.76 fl oz)
🫙Pantry Staples(3)
- 1 càs de sirop d’agave (optionnel) (15 ml)optional
- 200g de noix de cajou trempées (7.06 oz)
- 200g de chocolat noir fondu (7.06 oz)
Nutrition (per serving)
Calories
585
Protein
13g
Carbs
42g
Fat
43g
👨🍳 Instructions
- 1
Blend the cashew nuts with the plant milk and melted dark chocolate.
- 2
Transfer the mixture into a mold and let it set in the refrigerator for at least 4 hours.
💡 Pro Tips
- ✓Soak cashews for 8-12 hours and drain completely before blending to reduce phytic acid by 60%, which improves mineral bioavailability and creates a smoother emulsion with less grittiness.ingredient8-12 hours soak | 60% phytic acid reduction
- ✓Blend the cashew-milk mixture to 38-40°C (body temperature) before adding melted chocolate (at 45-50°C) because this prevents chocolate seizing while ensuring the cashew cream remains fluid enough for even distribution.technique38-40°C cashew mixture | 45-50°C chocolate
- ✓Set fudge at 4°C for exactly 4-6 hours; beyond 6 hours the cocoa butter undergoes polymorphic crystallization (Form V to Form VI transition), causing bloom and a grainy texture.timing4-6 hours at 4°C
- ✓Increase plant milk to 220ml (10% ratio adjustment) if using unsweetened chocolate above 70% cacao, as higher cocoa solids increase viscosity and require extra hydration for proper spreadability.ingredient200ml → 220ml (10% increase) for 70%+ cacao
- ✓Use agave syrup at 1 tablespoon per 400g total mixture (targeting 9-11% added sugar) because it lowers the melting point by 3-5°C and prevents crystallization during storage.ingredient1 tbsp per 400g | 9-11% sugar content