Sunday, 15 November 2015

Nutty Fudge


Oh my goodness. I came across this recipe on Facebook today, and set out to make it right away. I ended up tweaking a few elements and wanted to share my twist with you as it is obscenely good (and painlessly easy to make, ideal for lazy Sunday cooking).

Thank you so much to Kezia from Supernaturally Healthy for the original recipe - if you like the sound of this then definitely check hers out. As I sit here ploughing my way through this batch, it's safe to say you've made my weekend, Kezia!



I used: 

  • 150g coconut oil (melted)
  • 3 tablespoons smooth cashew butter (I use Meridian)
  • 3 tablespoons crunchy peanut butter (Again, Meridian)
  • 100g pitted dates
  • 1 tablespoon honey 
  • 1 generous pinch of salt
  • Cacao nibs, to sprinkle on top. 

Melt the coconut oil in a pan. In the mean time, chuck everything else bar the cacao nibs into a blender - but don't turn it on. Once the coconut oil has melted, pour into the blender and turn it on, whizzing until everything forms a smooth paste.

I greased a tupperware box with coconut oil, but an oven dish will work here too, and spread your mixture out evenly. Sprinkle with cacao nibs and place on an even surface in the freezer. I kept mine in the freezer for two hours, but I think it would be fine after an hour.

These are a revelation for me; I crave something sweet after every savoury meal and the creamy, fudgey taste of these sweet nut butter squares is a god send.



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