Ingredients
For the fudge base:
- 2 cups/ 224g raw organic cashews
- 2 cups/ 240g unsweetened organic shredded coconut
- 240g (about10 large) very soft medjool dates, pitted
- 1 cup/ 100g raw organic cacao powder
- ½ cup/ 120ml organic maple syrup
- Pinch of fine sea salt
For the ganache:
- 1/2 cup/120ml organic maple syrup
- 1/4 cup/60g extra virgin unrefined coconut oil
- 1/2 cup/50g raw organic cacao powder
- Pinch of fine sea salt
- ¼ cup/30g of raw cacao nibs for topping
Instructions
Make the fudge base:
- Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
- Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.
- Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed.
- Press firmly into a parchment lined square or rectangular pan or mold.
- Place in fridge while making the ganache topping.
Make the ganache topping:
- In the food processor, blend together maple syrup and coconut oil until well combined.
- Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
- Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour.
- Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.
Notes
Raw, Gluten Free, Grain Free
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