Last Minute Treats
Natural, gluten-free, dairy-free fudge and cookies that will delight your guests as if you had spent hours in the kitchen!
Prep Time10 minutes mins
Cook Time10 minutes mins
Refrigeration Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: cacao, chocolate, maple syrup, molasses, nut butter, raisins
Servings: 16
Cost: $5-10
For the Creamy Cashew Fudge
- 6-10 oz. 70% cacao bar (depending on how dark you like it)
- 1/2 cup palm shortening
- 1/2 cup pure maple syrup
- 1 1/2 cups cashew butter (no additives)
- 1 Tbsp. vanilla
- 1/2 tsp. salt
For the Soft Molasses Cookies
- 1 cup golden raisins
- 2 eggs ( or use 1/4 c. water, 2 tsp. avocado oil, 1 Tbsp. baking powder)
- 2 cups almond butter (no additives)
- 1/4 cup molasses
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
For the Fudge
Break the cacao bars into 1" pieces. Add them to the palm shortening in a microwave-safe container. Microwave in 20-second bursts, stirring in between, until chocolate is melted, but not hot.
In a mixing bowl, beat together the cashew butter, maple syrup, vanilla, and salt. Pour in the melted shortening and cacao bars. Beat again until smooth.
Spray a 9X9 pan with cooking spray. Spread the fudge in the pan with a rubber spatula. Chill until set. Cut into 1/2" squares.
For the Cookies
In a high-speed blender, puree the raisins with the egg or egg substitute until no pieces remain.
In a mixing bowl, combine the almond butter, molasses, pumpkin pie spice, and salt. Add the raisin puree and mix until completely incorporated.
If cutting shapes, chill for at least 30 minutes before rolling to 1/4" thick. Use a spatula after cutting to lift onto parchment-lined cookie sheets.Otherwise, drop by tablespoon onto cookie sheets lined with parchment paper. Flatten slightly. Bake in a pre-heated 350 degree oven for about 10 minutes, until browned and set. Cool slightly. Remove to cooling racks.