I am here to bring you the easiest no-cook, no-bake Paleo-approved dessert recipe ever… & it only has 4 1/2 ingredients. (because that’s just not fair to count sea salt as a whole ingredient)
It’s sweet, rich, fudgy, and literally tastes like an actual Cinnamon Roll that transformed itself into a fudge consistency that melts in your mouth. I don’t know what else to tell you about it, besides…. it’s time for you to make it.
For a holiday gathering, an “I need something sweet, or else” moment, a recipe to impress your friends, or even breakfast: this is it. It’s clean, simple, Paleo-approved, actually good for you, and even vegan.
I can’t wait to mix up some other flavors!
Let me know what you think in the comments below, and tag me in your social media pictures! Enjoy, and try not to eat it all in one day! 😀
Cinnamon Roll Freezer Fudge | PALEO
Servings: 12
Calories: 247kcal
Ingredients
- 2 cups raw cashews
- 1/2 cup coconut oil melted
- 2/3 cup maple syrup
- 4 tsp cinnamon
- 1/2 tsp sea salt
Instructions
- Process the cashews in a blender or food processor until smooth & creamy like a cashew butter.
- Pour in melted coconut oil & maple syrup, and add cinnamon and sea salt. Pulse until combined.
- Line an 8 x 8" glass baking dish with parchment paper, and pour the mixture in. Smooth over the top for an even surface.
- Transfer to the freezer, and freeze for one hour before serving.
- Eat it straight from the freezer, or let it sit at room temperature for a minute or two if you want it softer. ENJOY!
Notes
- I use cashew “pieces” because they’re cheaper & easier to blend.
- If you have cashew butter on hand, feel free to substitute that (1 to 1 1/2 cups cashew butter for the 2 cups cashews) & skip step 1. (Thank you to a commenter for the idea!)
Nutrition
Calories: 247kcal | Carbohydrates: 19g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Sodium: 101mg | Fiber: 1g | Sugar: 12g | Iron: 2mg
9 Comments
Anonymous
December 21, 2015 at 9:18 pmThis looks soo delicious! Can you use cashew butter instead of grinding the cashews on your own?
Jessie B
December 21, 2015 at 9:28 pmOf course! I would say to use between 1 and 1 1/2 cups of cashew butter in place of the cashews. I never have cashew butter on hand, so I didn't even think of that! Great question. 🙂
April Wilson
April 1, 2016 at 1:10 amI try to avoid oils, any substitution recommendations?
Anonymous
April 1, 2016 at 2:45 amDo you do anything to the cashews before blending? Are they soaked? Or do you just put them into the blender dry and wait until try become creamy?
Jill
July 10, 2016 at 2:25 amHi
It takes about 15 mins or more for me to blend my cashews into butter but it is so worth it.I have made this about 10 times now i cut it up into tiny squares and when i am hungry (but not really) i have a few squares. It is so simple and delicious. Thanks you – from Australia!
Anonymous
March 16, 2017 at 3:53 pmCan I substitute the maple syrup for honey ? What do you think ?
Jessie B
March 16, 2017 at 4:39 pmAbsolutely, that would substitute fine! With just a slightly different flavor.
supremedissertations
December 11, 2017 at 4:50 pmMmm I can't wait to cook it! Looks delicious!
Fudge is great, of course. But do you have any Christmas recipes on your blog? I couldn't find any of them.
Bekah
January 3, 2018 at 2:46 amMade this tonight and LOVED it! I subbed the maple for 5 dates soaked in water (put the dates in a liquid measuring cup and added hot water to the 2/3 cup line) it worked beautifully!! So glad I found your recipes through the whole 30 recipe insta!