Maple Cashew Freezer Fudge (Option to make them with Collagen)

The temperatures are starting to slowly drop, but that doesn’t mean you need to stop making freezer fudge! This has been one of my go to treats for the last few weeks, as soon as October hit I started craving everything pumpkin and maple. It is a great way for me to curb my sweet tooth and I love to have a piece before I head to the gym for a little fuel. I have been adding my MCT collagen from Ancient Nutrition to just about everything lately because winters here in Colorado are cold and DRY -my hair skin and nails need double the collagen to get though the season. I added some to this recipe and it was the perfect way to start upping my intake. This recipe is practically fool proof with the right ingredients so feel free to play around with the measurements. Note The collagen is optional, to make the recipe vegan just skip the collagen with no substitutes.


You will need parchment paper for this recipe and a freezer proof baking dish (I use a bread pan) a plate with edges will also work.

  • 1/2 C cashew butter

  • 1/2 C melted coconut butter (put jar in warm/hot water and let it melt down) I usually use Artisana Organics the best because they don’t use Ghee in their coconut butter. Coconut oil works too but the fudge will melt much easier if you choose that route (so eat it fast 😉

  • 1 tbs maple syrup (add more depending on how sweet you would like the fudge)

  • 1 – 2 tsp liquid vanilla stevia (optional – add extra maple syrup if you don’t have stevia)

  • 1.5 scoops of Ancient Nutrition MCT Collagen (This is optional – to make these vegan skip the collagen and make as is with no substitutions)

  • 1 tsp of cinnimon

  • pink himalayan salt to taste ( 1/2 tsp)

  • 1/4 C pecans (chopped)


  • blend all of the ingredients in a medium size bowl with hand mixer

  • pace parchment paper onto dish and evenly spread mixture

  • find a flat surface in the freezer to place dish and let it sit for about 5 minutes.

  • break apart when ready to serve and store in a slasher bag or leave wrapped up in he parchment paper for later on!

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