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
1/2 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
1/4cup (30g) raw cacao nibs for topping
Method:
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.
Recipe by: Gourmande in the Kitchen.
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
1/2 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
1/4cup (30g) raw cacao nibs for topping
Method:
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.
Recipe by: Gourmande in the Kitchen.
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