Guest Recipe: Raw Cherry and Chocolate Fudge
- Serves: 6
- Prep: 10M
- Cooking: 30M
- Total: 40M
- Difficulty: easy
Last week Madeline sent me her book and I’ve been pretty obsessed with it ever since, it’s absolutely beautiful! I flicked through a lot of the recipes and can’t wait to make so many them but there was one recipe that really jumped was raw cherry and chocolate fudge – it just sounds so heavenly, so I’m really excited to share it with you all today!
100g almond butter (or any other nut butter)
100g coconut oil, plus extra for greasing
50g of dried cherries
50g of raw cacao powder
100g of honey
1 teaspoon of vanilla extract
a pinch of sea salt
Put the nut butter and coconut oil in the food processor and mix for 1 minute or so. Sieve in the raw cacao, then put in the rest of the ingredients (apart from the cherries) and whizz for a few minutes until totally gooey. At this point throw in the cherries and mix with a spoon.
Scoop out the mixture with a spatula into a coconut oil-greased 24cm baking tin, then put it in the freezer for 30 minutes until firmly set.
Cut the fudge into bite-size bites with a sharp knife, then pop them back in the fridge. It will keep in the fridge for two weeks.