This no-bake cashew butter fudge recipe is the kind you make when you want something rich and structured without turning it into a project. Everything comes together in one bowl, goes straight into the freezer, and sets up clean enough to slice without cracking or crumbling.

Cashew butter gives the fudge its body and its flavor, so the quality matters. A smooth, unsweetened cashew butter keeps the texture tight and the sweetness controlled, which is exactly what you want in a freezer-set fudge. Ezra Cohen Montreal Natural Cashew Butter works well here because it’s finely ground and neutral, letting the cocoa and vanilla come through without competing or turning the mixture gritty.

The cocoa powder adds depth rather than sweetness, and the salt stays noticeable. This isn’t meant to be candy-sweet or soft like frosting. It’s closer to a classic fudge texture, firm when cold and slightly softer once it’s been sitting out for a few minutes.

Best of all, there’s no cooking involved. Still, the order in which you make it matters. You want everything fully combined without overworking the mixture, and you want it spread evenly so it sets at the same rate across the pan. Once it’s frozen, the texture will hold, and the flavor will settle.

No-Bake Cashew Butter Fudge with Cocoa Powder

Ingredients

• ¾ cup Ezra Cohen Montreal Natural Cashew Butter (or cashew butter of your choice)
• ½ cup powdered sugar or powdered maple sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon fine salt

Instructions

1. Line a small square pan with parchment paper, leaving enough overhang to lift the fudge out once set.
2. In a mixing bowl, stir the cashew butter and melted coconut oil until fully smooth and glossy. The base should be completely emulsified before adding anything else.
3. Sift in the cocoa powder, powdered sugar, and salt. Mix gently until no dry spots remain and the mixture thickens into a dense, uniform paste.
4. Add the vanilla extract and fold just until incorporated.
5. Transfer the mixture to the prepared pan and smooth the top evenly with a spatula or the back of a spoon.
6. Freeze for 2 hours, or until firm.
7. Remove from the freezer, lift out using the parchment, and slice into small squares.

Serving and Storage

This cashew butter freezer fudge is best served cold or slightly tempered. Straight from the freezer, it will be firm and cleanly sliceable; after a few minutes at room temperature, it softens into a silkier bite.

Store tightly wrapped in the freezer for up to two weeks.

We hope you enjoy this recipe. Browse through Ezra Cohen Montreal’s various nut butters as well as additional recipes that use them!