Step 1

Preheat oven to 300 degrees. Line a 9X5 inch loaf pan with parchment paper.

Step 2

Roast the nuts on a baking sheet for 10-14 minutes, until lightly golden. Let cool.

Step 3

Make the vanilla-cashew fudge:

Step 4

In a bowl, stir together the coconut oil, cashew butter, maple syrup, vanilla extract, and salt until well combined and smooth. (You can use an electric mixer for this, but I didn't need to.)

Step 5

Spread the batter into prepared loaf pan and spread out evenly. Sprinkle with 1/3 of the roasted nuts and gently press them down to adhere.

Step 6

Place pan in the freezer.

Step 7

Make the chocolate-almond fudge:

Step 8

In the same bowl as you used for the vanilla fudge, combine the coconut oil, almond butter, cocoa powder, maple syrup, vanilla, and salt.

Step 9

Stir well until smooth (again, you can use a mixer.)

Step 10

With a spatula, spoon the chocolate fudge mixture over the vanilla fudge layer and spread it evenly. Scatter the remaining nuts all over the top of the fudge and lightly press down. Freeze for at least an hour, uncovered, until solid.

Step 11

Slice into small squares and serve immediately. Store any leftovers in an airtight container in the freezer. (up to a month.)

Step 12

ENJOY!!