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5 from 1 vote

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
Cook Time10 minutes
Refrigeration Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cacao, chocolate, maple syrup, molasses, nut butter, raisins
Servings: 16
Cost: $5-10

Ingredients

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

Instructions

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.