This is your go-to no-bake fudge with a functional twist. Dark chocolate, creamy cashew butter, and coconut condensed milk come together fast, then get an upgrade from our Mushroom Mocha Milk for a subtle earthy flavor and grounding boost. It’s rich without being heavy, sweet without being over the top, and incredibly easy to make.
Perfect for holiday trays, afternoon treats, or a fridge-ready dessert you’ll keep sneaking back to. Add crushed candy canes for a festive crunch—or keep it classic and let the chocolate shine.
RECIPE
Prep Time: 10 minutes
Chill Time: 2 hours
Servings: About 16 squares
Category: dessert
Recipe by: Katie Schlegel
Ingredients:
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12 oz dark chocolate chips
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1 cup raw cashew butter
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14 oz coconut sweetened condensed milk
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2 Tbsp Mushroom Mocha Milk
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Optional: crushed natural candy canes
Instructions:
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Melt the Chocolate: In a saucepan over low heat, melt the dark chocolate chips and coconut sweetened condensed milk together, stirring frequently until smooth.
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Add the Cashew Butter: Stir in the raw cashew butter until fully combined and creamy.
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Add the Flavor: Mix in the Mushroom Mocha Milk powder until the mixture is thick and evenly blended.
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Pour and Set: Line an 8x8-inch baking dish with parchment paper and pour the fudge mixture in, spreading it evenly with a spatula.
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Optional Garnish: Sprinkle crushed natural candy canes on top for a festive touch.
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Chill: Place in the refrigerator for at least 2 hours, or until firm.
- Serve: Once set, cut into squares and enjoy! Store leftovers in the fridge for up to a week.
