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Hope you enjoy! :)
To answer your question about soaking, no I wouldn't soak, the aim is buttery fudge, ie. to make nut butter you would usually use dry nuts.
Just to reiterate, process the cashews for 2-3 minutes until it is smooth, so there should be no small crumbs or chunks of cashew just a smooth texture.
@Pep: hm, sorry to hear that it didn't work out. Yes the PB fudge was thinner for me too but it was still doughlike and malleable, like the chocolate fudge.
sketch-freevega... added a comment on the recipe Grainless Cashew Butter Cookies:
[quote author=abrimmer link=topic=36567.msg445769#msg445769 date=1293755133]
[quote author=vbgirl001 link=topic=36567.msg445757#msg445757 date=1293752487]
sketch-freevega... added a comment on the recipe Grainless Cashew Butter Cookies:
[quote author=JamieLee95 link=topic=36567.msg445659#msg445659 date=1293688254]
The dough turned out unrollable, so it was too liquidy...
This is what I changed from the recipe:
sketch-freevega... added a comment on the recipe Almost-Raw Pumpkin Butter Tarts:
Glad to hear you are making them vivelatoast! Apricots!..I've never considered using apricots in my raw desserts, I will have to muster up something apricoty soon lol
sketch-freevega... added a comment on the recipe Raw Mini Ice Cream Cakes:
I can't wait to see how these turn out for you guys!
sketch-freevega... added a comment on the recipe Butternut Edamame Pizza:
hey olivia beans! yes, you should be able to find adzuki beans in large grocery stores such as metro, or loblaws (canadian) .

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