50g Cacao butter
25g Ceremonial cacao paste
25g Coconut oil
1 tsp Vanilla powder or extract
2 tbl Sweet freedom (or liquid sweetener of your choice)
Blend the cashews - I just use a standard food processor and create a sort of soft crumble be careful not to overblend or you’ll get nut butter!
Add the apricots a few at a time until you get a mass, add the lucuma and blend again.
Melt the cacao butter and coconut oil in a Bain Marie then add in the cacao paste, liquid sweetener and vanilla.
Add the melted choc mix to the blender and process again until smooth.
( it may not go totally smooth but hey! It’s fudge! Let’s have a bit of texture here shall we?)
Pour into a mould.. I use a silicone mould or a repurposed plastic container
Leave it in the fridge to set.
When it has totally set, turn it out and cut it into squares.
It’s good at room temp or straight from the fridge.
Best kept in the fridge in between scoffing...
Don’t know how long for because it never lasts more than a few days here, maybe a week? Pah I may never know.
I tend to double up the recipe to make twice as much!