Inspiration for this recipe came very heavily from something I found on line and I would love to be able to credit where I found it, but I can’t remember! I have made my own amends, but thank you to whoever pioneered the original recipe 🙂
Caramely Fudgy Layer
1 C cashews, soaked overnight in the fridge in cold water or in hot water for 10 minutes
6 soft, squidgey Medjool dates, pitted
2 Tbsp coconut oil, melted
1 tsp raw cacao powder
1 tsp vanilla extract or essence
Pinch of salt
4 Tbsp almond meal
¼ C coconut oil
2 Tbsp. cacao powder
1 Tbsp. real pure maple syrup
2 Tbsp coconut milk
1 tsp vanilla extract
Place cashews, dates, coconut oil, raw cacao, vanilla and salt in a food processor fitted with a ‘S’ blade. Process for 3-4 minutes, scraping the sides as you go along, until the mixture is smooth and sticky
Scoop the fudge mixture out into a square or rectangular tin lined with baking paper recommend you do the sides as well as the bottom. Flatten and smooth the top with a spatula and place the tin in the fridge while you make the chocolate layer.
To make the chocolate layer, gently warm the coconut oil, maple syrup, coconut milk, cacao powder and vanilla in a heat proof bowl over a saucepan of warm water until the coconut oil softens and you can whisk the ingredients together in a smooth chocolatey cream.
Take the tin out of the fridge and spread the chocolate over the top of the fudge, smoothing the surface with a spatula. Put back in the fridge for 2-3 hours to firm up and then away you go!