Step 1

Add the cashew butter, maple syrup and salt to a bowl and mix together really well.

Step 2

Add the coconut flour, vanilla and pecan nuts to the cashew butter mixture and stir really well again until there is no dry flour showing at all. Be very thorough and make sure you scrape into the bottom of the bowl with the spatula. It gets pretty thick and hard to stir. That's normal.

Step 3

Line a 1lb loaf pan (or other similar size container) with either cling wrap or parchment paper. Cling wrap I found is a tighter fit and makes it look neater when you turn it out. If you don't have anything suitable you can make them in muffin cases instead.

Step 4

Pack the fudge mixture into the loaf pan and flatten out the top so it's neat. Get a mug of water and dip a spatula in it then shake it off to remove any excess, before spreading the top of the fudge and you will find that it won't stick all over the spatula and will make your job much easier. You can dip in the water every few spreads to keep the effect up.

Step 5

Once the top is level sprinkle some more pecans and some sea salt flakes on the top for decoration and press them really lightly with your fingers into the fudge so they stick.

Step 6

Put the whole pan in the freezer for about 30 minutes, then remove, lift out of the pan and cut into pieces. The fudge can be stored in the freezer or in the fridge after the initial set. If kept in the fridge it will stay quite soft but still firm enough to hold and bite into, whereas from the freezer, it will be harder but not completely solid. When it's frozen it's best just to leave it for a minute or two before eating. It's great both ways so try both and see which you prefer. Or go 50/50!