Maple Walnut Freezer Fudge




15 min


10 min


1½ cups raw chopped walnuts

1 cup unsweetened cashew butter

6 tablespoons melted unrefined coconut oil

½ cup plus 1 tablespoon maple syrup

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

Flaky sea salt, optional


  1. Preheat oven to 350ºF. Spread walnuts on a rimmed baking sheet and bake until fragrant and lightly toasted, 7 to 10 minutes, shaking pan once during baking time. Transfer to a bowl to cool.

  2. Line an 8-inch square pan with parchment. Remove ½ cup walnuts; reserve. Add remaining walnuts to a food processor and process until very smooth and runny, 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl once. Transfer to a large bowl. Add cashew butter, coconut oil, maple syrup, Youtheory Collagen Powder, vanilla and fine salt; whisk to mix well. Fold in reserved walnuts.

  3. Spread the mixture evenly in the lined baking dish. Sprinkle with flaky salt, if using. Cover and freeze until firm, at least 1 hour. Use the parchment to pull the fudge out of the pan onto a cutting board. Cut into 24 squares and serve. Keep leftovers covered in the freezer.


NOTES: To up the maple flavor, swap maple extract for half of the vanilla. You can swap in almond butter for the cashew. Be sure to use a very smooth brand. Fold in or top with chocolate chips or cacao nibs, if you like. The fudge will start to get very soft if it’s out of the freezer for long, especially in a warm kitchen. Keep it frozen until you’re ready to serve it, and place extras back in the freezer quickly.

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