SCD Recipe: Easy Vanilla Cashew Butter Candy – Honey Sweetened

This SCD recipe is so simple and good! Many candy recipes call for cocoa butter, but this one doesn’t need it. Cocoa butter is expensive and can be hard to find, so I like to use alternatives when I can and save the cocoa butter for special occasions.

For me this recipe used pantry ingredients and I was able to whip it up on a whim on Christmas Day becuase I felt like having a little Christmas candy at the last minute.


What I love about this is that it not only uses basic ingredients, but it’s also very simple to make. Cashew butter makes a good emulsifier so you don’t need to spend time cooling and blending. Cashew butter also allows you to not have to worry about it getting too hot as much.

You still want to keep the heat fairly low, but you won’t need a candy thermometer.

For these I used my new candy bar molds, but you can use any candy molds you like. If you don’t have any candy molds, line a mini-muffin tin with paper liners and use that.

SCD Vanilla Cashew Butter Candy

Course Candy, Dessert
Cuisine Paleo, SCD
Keyword crohns diet, gluten free, grain free, paleo, scd candy, scd diet, scd recipe, specific carbohydrate diet, sugar free
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • ¼ cup unsalted butter (salted is fine too – will change the flavor slightly)
  • ¼ cup coconut oil
  • ¼ cup cashew butter (make sure nothing added like sugar or other non-SCD ingredients)
  • 2 tbsp honey
  • 1 tsp pure vanilla extract

Instructions

  1. Add all ingredients except vanilla to a medium saucepan

  2. Heat over medium-low heat, stirring constantly

  3. Heat until all ingredients are melted and blended together

  4. Remove from heat

  5. Whisk in vanilla

  6. Carefully pour into candy molds

  7. Place molds in freezer for two hours

  8. Remove candy from molds

  9. Store in freezer

Sherry Lipp
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