Ceremonial Fudge
Vegan, gluten, dairy,soy and palm oil free..full of nuts, ceremonial cacao and yum
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Recipe:
50g Apricots
50g Cashews
50g Cacao butter
25g Ceremonial cacao paste
25g Coconut oil
25g Lucuma
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
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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!
.
Recipe:
50g Apricots
50g Cashews
50g Cacao butter
25g Ceremonial cacao paste
25g Coconut oil
25g Lucuma
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!