No-Bake Blueberry Freezer Fudge
Ingredients
- 1.5 cups (180g) blueberries
- 1/2 cup (60g) raw cashews, soaked and drained
- 3/4 cup (200g) creamed coconut
- 3 tbsp (60g) maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
Optional
- Shredded coconut for topping
Preparation
Puree the blueberries and remove 1/4 cup, then set it aside.
Add the soaked cashews, maple syrup, vanilla, and salt, then blend until smooth.
Heat the creamed coconut in the microwave or over a double boiler.
Stir in the blueberry cashew mixture.
Transfer to a loaf pan lined with parchment paper.
Dollop in the extra blueberry puree and swirl, and sprinkle the top with shredded coconut if desired.
Freeze overnight.
Cut into squares and enjoy, and keep leftovers in the freezer.
