Vanilla Fudge

makes 12 pieces

2 cups cashews, soaked in water for at least 15 minutes

1/4 cup coconut oil

1/4 cup maple syrup/honey

1/2 cup plant-based vanilla protein powder (sub: plain protein powder w/vanilla extract)

Optional: 1/2 tsp salt

Method

• Process the cashews in a food processor until they turn into a fine flour.

• Add in the rest of the ingredients and blend until smooth.Line a bread loaf pan with baking paper* and press the mixture in firmly with your hands.

• Refrigerate overnight or for at least 2 hours.

• Cut into squares and serve.

• *soak baking paper in water - this makes it easier to work with