If you’re allergic to cashew nuts, you should stop reading right now, because I’m about to wax poetic about them. Cashews are basically the most magical nut ever. In addition to being tasty all on their own, they are full of antioxidants, magnesium, and the good monounsaturated fats. As if that weren’t enough, they are high in energy density and dietary fiber, which means they make you feel good and satisfy those pesky hunger pangs. And they are dizzyingly versatile–you can eat them raw or toasted, can whip them into butter, and can soak and blend them into cream (the latter of which you really should do because yum). When you foray into the world of plant based cooking, suddenly everything calls for cashews, I buy them by the poundful and keep plenty on hand at all times.
Which brings us to this amazing cashew-centric fudge recipe. I feel like peanut butter usually gets all the glory in many energizing desserts and snacks. Don’t get me wrong, I have nothing against peanut butter, but I wanted to make something that celebrated the ever-amazing cashew. And for good measure, these are also chock-full of other healthy things like oats and bananas, and contain no refined sugar or gluten. They make for a great midday pick-me-up, but will also fool even the hangriest of dessert-desirers.
I topped them with an oaty crumble and a smattering of amaranth for crunch, but you could really put anything on top: chocolate chips, coconut, other nuts, or even dried fruits would all be great. Happy snacking and #respectthecashew 👊
P.S. As if all the joys of cashew nuts weren’t enough, this recipe is super duper easy to make. One dish, one food processor, and no baking. You’re welcome!