Healthy 5-Ingredient Cake Batter Freezer Fudge

Healthy 5-Ingredient Cake Batter Freezer Fudge

Healthy 5-Ingredient Cake Batter Freezer Fudge

NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!

Have you ever had freezer fudge? You guys, it’s just amazing! Especially in the middle of summer when you don’t have the energy to bake or when it’s too hot to think about turning on the oven. I get it.

The recipe uses only 5 ingredients: cashew butter (or any butter), coconut butter, pure maple syrup, vanilla extract and rainbow sprinkles. Simple, right? No, simply delicious.

What ingredients are in this freezer fudge?
It’s important to know that I chose the cashew butter specifically for it’s mild creamy taste that makes this fudge taste exceptionally like a rich, creamy cake batter. If you don’t want to use cashew butter, that’s fine too — you can pretty much sub it with any other nut butter (peanut, almond, cashew). If you are looking for cashew butter, I know that Trader Joe’s carries it or you could purchase this brand online (yum)!

It should be noted that the coconut butter is a must here! It helps the fudge harden a bit and solidify; in combination with the cashew butter and maple syrup, these little bites will melt in your mouth. I used my recipe for homemade coconut butter, but you can also purchase coconut butter from the store (if they carry it) or order online.

You’ll notice that coconut butter is hard at room temperature (except in the summer at warmer temps). All you need to do is warm it up in the microwave or on the stove top. If it’s a glass jar, I’ll usually stick it in the microwave at 15 second intervals until softened enough for scooping.

Healthy 5-Ingredient Cake Batter Freezer Fudge

NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!

Ingredients
3/4 cup cashew butter
3/4 cup coconut butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 tablespoons rainbow sprinkles (vegan if desired)
Instructions
Line a 8×4 or 9×5 inch loaf pan with parchment paper for easy fudge removal; set aside.
Heat a medium saucepan over low heat; add in coconut butter, cashew butter, maple syrup and vanilla. Stir until ingredients are smooth and well combined. Remove from heat and stir in sprinkles.

Pour into prepared pan, cover and freeze for 30 minutes or until fudge is set. Once ready to serve, simply thaw fudge out at room temperature for 5-10 minutes. Remove from pan and cut into 18 squares. Store in freezer safe container until ready to serve.

Recipe Notes
You’ll notice that coconut butter is hard at room temperature (except in the summer at warmer temps). All you need to do is warm it up in the microwave or on the stove top. If it’s a glass jar, I’ll usually stick it in the microwave at 15 second intervals until softened enough for scooping.

Feel free to use any nut butter of choice if you cannot find cashew (almond, peanut).

If vegan/gf, make sure to use vegan/gf sprinkles.