A healthier take on fudge made for everyday snacking. Creamy, sweet, and satisfying!
Add cashews to food processor and grind for a couple minutes, until a nut butter forms.
Add coconut butter, vanilla, maple syrup, and tiny pinch of salt to food processor. Run the processor until all ingredients are combined well.
Pour onto parchment paper on small sheet pan or baking dish. Spread evenly, about 1/2 inch thick.
Crush freeze dried raspberries and sprinkle evenly over the top.
Refrigerate or freeze for about an hour until firm. Slice into small squares. Store in a tupperware container in the freezer.