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INGREDIENTS:
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VANILLA FUDGE
1/2 cup of Cashews finely ground
1 TBS Water
2 TBS Lacuma powder
1 TBS Mesquite powder
3 TBS Agave syrup
2 TBS melted Cacao Butter
2 Caps of vanilla Essence or1 Vanilla
pod
Handful of goji berries (optional) to
decorate |
CHOCOLATE
90 g of Melted Cacao butter (
you will remove the 2 TBS for
the fudge from this quantity)
3 TBS of Raw Chocolate powder
(carob could be used)
Pinch of sea salt
squirt of agave or 1 tablespoon
of raw honey
2 TBS Mesquite
1 TBS Lacuma Powder
1 TBS Agave Syrup
1 Cap Vanilla Essence |
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METHOD:
To melt the cacao butter: After weighing the butter chop
as small as possible or grate -This speeds up melting
time, then either melt in a bowl in the dehydrator
or
over a bowl of hot water Bain Marie style. You
will take 2 TBS of this melted butter for the Fudge, the
rest is for the chocolate.
Fudge: In a mini food
processor like the PB200 or a coffee mill grind the
cashews till fine, then add the other ingredients to
make a fudge-like paste.
Chocolate:
To the melted
cacao add all the ingredients and stir in quickly, I
find it best to use a mini cappuccino whisk for this,
and keep the bowl over some warm water. If the mixture
is too dry, just squirt in a little more agave.
Assembly: Now the fun begins...Try a mixture of;
Rolling balls of fudge then pressing that down
into the base of the moulds and topping with chocolate,
OR pouring in a little chocolate, then moulding a layer
of fudge to fit the mould, pop that in, then pour more
chocolate on top to create a layered chocolate, OR
placing a rolled ball of fudge on a little chocolate,
then pouring more chocolate over this to create a fudge
centre. You can also decorate with a few goji berries.
For Special occasions or gifts, you could decorate with
a little gold leaf. Refrigerate until set. |
