When I shared this freezer fudge recipe on my Instagram Stories recently, you all went wiiiiild. Which makes me happy for so many reasons. One: it means we’re all aligned on no-sugar-added, healthy-fat-filled treats that nourish your body and make you feel oh so good. Two: you’re also into simple, minimal-prep required treats. And three: we all freaking love nut butter and chocolate and will eat it in every which way – yes.

This freezer fudge is a nourishing staple around here. I tend to whip up a batch once a week and alter the recipe with whatever pantry ingredients I may have on hand. Although cashew butter is my favorite base for this recipe (which happens to be packed with minerals including copper, phosphorus, manganese, and zinc), I’ve also made freezer fudge with sesame butter (tahini), almond butter, and a mixture of coconut butter and cashew butter. The result is deeply delicious each and every single time. I also find that I rarely measure ingredients, so if you add in a little more or a little less of the ingredients below – no worries; this recipe is very forgivable.

Let’s talk the science of why I am obsessed with freezer fudge. Filled with healthy fats (from cashew butter, coconut oil, and coconut butter), protein, antioxidants and fiber, these little bites of melt-in-your-mouth goodness won’t result in a blood sugar spike that can wreck havoc on your blood sugar. In fact, the healthy fats promote satiety and the release of ghrelin – the hunger hormone that shuts down hunger cues in the body. Healthy fats are crazy important, as you know. They play a key role in hormone production, cell membrane health, skin and gut health, and heart health, too.

These freezer fudge bites are also a wonderful sources of medium-chain triglycerides (also known as MCTs), the fat found primarily in coconut oil and coconut butter. Roughly, coconut contains 65% medium-chain triglycerides. Unlike the long-chain fatty acids found in the majority of our diet, MCTs are a great source of easy-to-digest and utilize fuel for our bodies. MCTs move seamlessly from the gastrointestinal tract to the portal system to provide quick energy.

Other star panty ingredients that make this freezer fudge just so good include collagen peptides (protein and key amino acids that our diets lack, such as glycine), maca powder (one of my favorite adaptogenic add-ins; read more about it in the ingredient list below), and cacao powder for concentrated vitamins, minerals, and antioxidants.

I hope you love this simple, nourishing recipe as much as I do!

Cashew Butter Freezer Fudge

Yields about 12-15 pieces of fudge (depending on how big you break them!)

Prep time: 20 minutes
Freeze time: 2 hours

Ingredients:

Cashew butter layer:
1 (12 ounce) jar cashew butter
¼ cup coconut oil
3 scoops collagen peptides (optional)

Chocolate layer:
1/3 cup coconut oil
4 tbsp. cacao powder
¼ cup coconut butter
2 tbsp. maca powder (optional)
1-2 tbsp. flaky sea salt, to garnish

Directions:

1. Begin by lining a small baking dish with parchment paper. Alternatively, you can use mini or regular sized silicone muffin tins.
2. Add cashew butter and coconut oil to a small bowl. Melt in a bowl over a double boiler until smooth and creamy. Stir in collagen peptides, if using. Pour creamy cashew butter into lined parchment paper tray. Let sit in the freezer to set while you prepare chocolate layer.
3. Prepare chocolate layer: use the same bowl (because: less dishes is always a win!) and add coconut oil, cacao powder, coconut butter and maca powder. Melt until completely smooth and creamy and stir well until chocolate and maca are incorporated.
4. Carefully pour chocolate later over cashew butter layer and return to freezer. After about 5-10 minutes, sprinkle with sea salt. Allow freezer fudge to set in freezer for 3 hours, or longer. When ready to eat, break apart into pieces. Store in an airtight container in the freezer for 3 months – if they last that long!

Notes:

-If you don’t want to use cashew butter, feel free to swap out with another nut or seed butter of choice: almond, peanut, pecan, sunflower, sesame, etc.