It’s Milly’s 1st birthday today! I know I probably shouldn’t be this excited but my love for her is strong, as demonstrated by my snapchats.
Over the past year, she’s really developed her own little personality and it turns out, she’s just as quirky as me. Her daily life includes naps, treats, tail chasing and sitting on the refrigerator watching me cook. To be honest, the daily joy she’s given me is irreplaceable. It’s weird, but now I can’t imagine what my days would be be like without her. #CATMOMFOREVER
Milly when she was 3 months old
For her birthday treat, I made her yogurt ice cubes to lick up. For some reason she loves both siggi’s and Stonyfield. (Of course, she has impeccable taste like that.)
Now onto things that aren’t about my cat…
Have you ever had freezer fudge? You guys, it’s just amazing! Especially in the middle of summer when you don’t have the energy to bake or when it’s too hot to think about turning on the oven. I get it.
I thought up this version a few months ago and kept forgetting to share the recipe. Please forgive me!
The recipe uses only 5 ingredients: cashew butter (or any butter), coconut butter, pure maple syrup, vanilla extract and rainbow sprinkles. Simple, right? No, simply delicious.
It’s important to know that I chose the cashew butter specifically for it’s mild creamy taste that makes this fudge taste exceptionally like a rich, creamy cake batter. If you don’t want to use cashew butter, that’s fine too — you can pretty much sub it with any other nut butter (peanut, almond, cashew). If you are looking for cashew butter, I know that Trader Joe’s carries it or you could purchase this brand online (yum)!
It should be noted that the coconut butter is a must here! It helps the fudge harden a bit and solidify; in combination with the cashew butter and maple syrup, these little bites will melt in your mouth. I used my recipe for homemade coconut butter, but you can also purchase coconut butter from the store (if they carry it) or order online.
You’ll notice that coconut butter is hard at room temperature (except in the summer at warmer temps). All you need to do is warm it up in the microwave or on the stove top. If it’s a glass jar, I’ll usually stick it in the microwave at 15 second intervals until softened enough for scooping.
I hope you LOVE this no bake treat. Be sure to tag #ambitiouskitchen on Instagram if you make anything from AK! xo.
- Serves: 18 servings
- Serving size: 1 square (1/18th of recipe)
- Calories: 136
- Fat: 11.3g
- Carbohydrates: 7.5g
- Sugar: 3.8g
- Fiber: 2.0g
- Protein: 2.6g
- 3/4 cup cashew butter
- 3/4 cup coconut butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons rainbow sprinkles (vegan if desired)
- Line a 8x4 or 9x5 inch loaf pan with parchment paper for easy fudge removal; set aside.
- Heat a medium saucepan over low heat; add in coconut butter, cashew butter, maple syrup and vanilla. Stir until ingredients are smooth and well combined. Remove from heat and stir in sprinkles. Pour into prepared pan, cover and freeze for 30 minutes or until fudge is set. Once ready to serve, simply thaw fudge out at room temperature for 5-10 minutes. Remove from pan and cut into 18 squares. Store in freezer safe container until ready to serve.
Feel free to use any nut butter of choice if you cannot find cashew (almond, peanut).
If vegan/gf, make sure to use vegan/gf sprinkles.