Directions:

• Mix the cashew butter, agave syrup, coconut oil, vanilla bean past and salt in a food processor and blend until mixture is creamy and smooth
• Line a loaf pan with parchment paper and transfer the mixture into the lined loaf pan. Tap on counter to get rid of any air bubbles
• Sprinkle the Himalayan pink salt onto the mixture
• Put the loaf pan in the freezer for a few hours until firm
• Once firm, cut fudge into chunks and serve