Cooling Cacao-Cashew Fudge Bites
Summer is in full swing here, and with temperatures often climbing to 30°C and beyond, I’ve had to shift my runs to earlier in the day. As much as I love running, I’ve learned the hard way that my Finnish genes are not particularly made for high-heat workouts under a burning sun.
So: back to sunrise runs it is.
And honestly, I don’t mind it. There’s something magical about those early morning hours—when the light is soft, the air is still cool, and the world is quiet.
When I’m heading out for a short run, I’m usually fine going fasted. But if I’m planning to be out for an hour or more, I know I need a little something beforehand. Just enough fuel to feel strong, but not heavy. That’s where these Cooling Cacao-Cashew Fudge Bites come in.
They’re:
Quick to make (no baking required)
Cooling and light, just right for summer
Easy on digestion
Balanced with healthy fats and natural sweetness
Great before or after a run
And as a bonus, they taste like a treat.
🏃♀️ Why They Work for Runners
These fudge bites are made with raw cacao, cashew butter, unrefined coconut oil, and a touch of maple syrup—a combination that delivers quick yet stable energy, supports hormone health, and doesn’t leave you feeling weighed down.
The healthy fats (from cashews and coconut oil) provide lasting fuel, while the natural sugars from maple syrup give just enough of a pre-run boost. A pinch of salt helps replenish electrolytes, and the raw cacao brings a mild, mood-lifting buzz (without the jitters).
They're also great post-run: a simple recovery snack that helps the body transition from effort to ease.
🍫 Cooling Cacao-Cashew Fudge Bites (Makes ~15 small squares)
Ingredients:
100 g unrefined coconut oil (½ cup)
50 g raw cacao powder (½ cup)
130 g cashew butter (½ cup)
60 g maple syrup (¼ cup)
A small pinch of salt
🧑🍳 Instructions:
Measure all the ingredients in a small saucepan and gently whisk them over low heat until smooth and fully combined.
Pour the mixture into a small parchment-lined dish or silicone mold. I used a dish that is 23 cm x 16 cm. I don't recommend to use a dish that is much bigger because the fudge will be too thin then. A slightly smaller dish will work.
Place in the freezer for 30 minutes, or until firm.
Once set, slice into small squares or bite-sized pieces (I cut mine into 15 pieces). Store in the fridge for up to a week or in the freezer for longer.
🧊 Tip: I like to keep mine in the freezer and let one soften slightly before eating it.
FAQ
Can I use peanut butter instead of cashew butter?
Yes, you can. I haven’t personally tried it because I’m not a fan of the taste, but it should work. Just keep in mind that peanut butter has a stronger flavor and denser texture, so you might want to use a bit less.
What about almond butter?
I tested a batch with almond butter. It was okay, but the cashew version had a much creamier texture and better flavor (according to me and my husband!).
What dish size do you use?
I used a 23 x 16 cm rectangular ceramic dish to get the thickness shown in the photos. I don't recommend a much bigger dish because then the fudge will be too thin. You can use a slightly smaller one though. Just remember that the bites will be thicker then.
Do I need to cover it while freezing?
Not during the initial freeze (about 30–60 minutes). But if you’re transferring the fudge to the fridge afterward, then yes, it’s better to cover it to prevent it from absorbing other flavors. I've kept mine in the freezer without a cover and that has worked just fine.
