I usually make this fudge in the late summer or fall when the figs are ready, because I think they make a really pretty decoration and jam-like addition to the cashew fudge. Recently however, I went to make these for a class and we were all out of figs, so I substituted fresh strawberries, which also did the trick- fruit preference is up to you!
2/3 C cashew butter
1/3 C coconut oil
¼ C coconut butter
2 tsp honey
1 tsp vanilla
Pinch of sea salt
1/2 C Lily’s dark chocolate chips, (or other favorite dark chocolate)
optional: I added a sprinkle of bee pollen in the second pic
Melt first 4 ingredients together in a double broiler. Add vanilla, and sea salt and whisk until incorporated and smooth. Toss in chocolate chips and stir carefully just until they begin to melt. Pour into a glass dish and use a spatula or fork to swirl the chocolate around to make a pretty pattern, (don't over mix or it will become too chocolate-y)
Top with fresh fruit, (I use figs or strawberries) and refrigerate until solid, about an hour. Cut into chunks and serve!