• 1 ½ Cups Raw Cashews

        • ⅓ Cup Coconut Cream

        • 3 Stix of Sol-ti Chlorophyll Lemon SuperStix

        • ¼ Cup Coconut Butter

        • ⅓ Cup Maple Syrup

1. Blend Ingredients:

        • In a high-speed blender or food processor, add the soaked cashews, coconut cream, Chlorophyll Lemon SuperStix, coconut butter, and maple syrup.

        • Blend on high until the mixture is smooth and creamy, pausing to scrape down the sides as needed.

2. Set the Fudge:

        • Line a small dish or baking pan with parchment paper, and pour the fudge mixture in, smoothing the top with a spatula.

        • Place in the freezer for 2-3 hours or until firm.

3. Slice and Serve:

        • Once set, remove from the freezer and slice into squares. Let them soften slightly at room temperature before serving for the best texture.

Enjoy!