Vanilla and Blueberry Fudge

A raw, dairy-free two-layer fudge made with cashews and coconut, set in mini muffin moulds.

🍽️ Makes 24

Ingredients

1 1/2 cups	360 ml	cashews (vanilla layer)
1/2 cup	120 ml	coconut milk (vanilla layer)
3 tablespoons	45 ml	coconut oil, soft (vanilla layer)
4 tablespoons	60 ml	maple syrup (vanilla layer)
2 teaspoons	10 ml	vanilla extract (vanilla layer)
1/2 cup	120 ml	cashew butter (blueberry layer)
1/2 cup	120 ml	frozen blueberries (blueberry layer)
1/2 cup	120 ml	coconut milk (blueberry layer)
3 tablespoons	45 ml	maple syrup (blueberry layer)
1/2 cup	120 ml	blueberry fruit spread (blueberry layer)
3 tablespoons	45 ml	coconut oil, soft (blueberry layer)

Place the cashews for the vanilla layer into a bowl and cover with hot water, leave them to soak as you gather your ingredients.
Place the cashews into your processor and blend until they are forming a paste. Add the remaining ingredients and blend until smooth. Pour the mixture evenly into the holes of a mini silicon muffin mould. I made 24. Set aside.
To make the blueberry layer place the cashew butter, blueberries, coconut milk, maple syrup and fruit spread into your processor and blend until the mixture is well combined. While blending, drizzle in the coconut oil. Once combined pour the mixture over your vanilla layer.
Place the fudge in the freezer for 8 hours or overnight to set.
Serve. Eat. Enjoy.

*100% fruit spread is readily available in the jam section of the supermarket.