Be sure that cashew butter is well stirred and at room temperature so it’s easy to work with. Mix it together with the vegan butter until very smooth. Sift in the cocoa powder with a sifter. This will ensure that you don’t get lumps in the fudge.
Add the agave, vanilla and stir really well until smooth. You might see a little texture from the cocoa powder, but no lumps.
Line a 9x5 loaf pan with parchment paper. Spread the mixture into the pan evenly using a rubber spatula. Sprinkle the top lightly with flaked sea salt.
Put fudge in the freezer for 3 hours. Pull it from the freezer and cut it into squares.
To store the fudge, keep it on parchment and store in a freezer bag or container in the freezer.
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Notes
Please note as it sits at room temp it will start to soften rather quickly. It’s recommended that you store it in the freezer and take it out about 20 minutes prior to serving.Homemade vegan fudge will keep well stored in an airtight container in the freezer for up to 3 months.