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Does It Get Better Than A 6-Ingredient No-Bake Fudge? Try This Sweet & Salty Take

Eliza Sullivan
November 14, 2020
Eliza Sullivan
mbg Nutrition & Health Writer
By Eliza Sullivan
mbg Nutrition & Health Writer
Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.
No-Bake Vanilla Fudge
Image by Christina Leopold / Contributor
November 14, 2020
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With distance keeping us apart this holiday season, I've been looking for DIY kitchen projects that might make it safely to my loved ones, as a heartfelt treat. This super-simple fudge might be just the type of thing I've been hoping to find. With only six ingredients and just as few steps to put it together, the sweet, from No-Bake Vegan Desserts, uses cashew butter for the base and maple syrup as its natural sweetener.

Christina Leopold, the author, says this might even be her favorite recipe in the book: "This no-bake fudge is prepared in minutes with only a few ingredients and can be stored in your freezer so that you always have a stash of sweets on hand," she writes. And she has a unique suggestion for how to use it, other than for snacking: "Try adding it to warm oatmeal for a sweet, gooey and melty treat," she suggests—which sounds like a super-fun way to upgrade our bowl of oatmeal with some sweet, salty, nutty, flavor.

Cashew butter might not be the nut butter you reach for first, but if you only have the whole nuts available, you can always make your own—just make sure you roast them first so they have a bit more flavor. After all, with so few steps to make the fudge, why not DIY the nut butter?

Gluten-Free Salted Vanilla Bean & Cashew Butter Fudge

Makes 20 to 25 fudge pieces


  • 1 cup cashew butter
  • ¾ cup maple syrup
  • 3 tbsp. coconut oil (solid)
  • 1 tsp. vanilla bean paste
  • ½ tsp. sea salt or Himalayan pink salt
  • Coarse sea salt, for garnish


  1. Put the cashew butter, maple syrup, coconut oil, vanilla bean paste, and salt in your food processor and blend for a few minutes, until everything is combined and the mixture is smooth and creamy.
  2. Line a 6-by-8-inch baking tray, dish, or tub with parchment paper and transfer the fudge to the tray using a rubber spatula. Gently tap the tray on your work surface to knock out any air bubbles.
  3. Transfer the tray to the freezer to set for 3 hours.
  4. Once firm, sprinkle the fudge with some coarse sea salt and remove it from the tray.
  5. Cut the fudge into chunks and serve. Store the fudge in the freezer in an airtight container. It will last for several weeks.
Reprinted with permission from No-Bake Vegan Desserts by Christina Leopold, Page Street Publishing Co. 2020. Photo credit: Christina Leopold
Eliza Sullivan author page.
Eliza Sullivan
mbg Nutrition & Health Writer

Eliza Sullivan is an SEO Editor at mindbodygreen, where she writes about food, recipes, and nutrition—among other things. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously written for Boston Magazine,, and SUITCASE magazine.