Choc-al­mond mint fudge

donna hay - Fresh + Light - - Light Sweet Treats - + ++

20 fresh dates (300g), pit­ted

¼ cup ( 75g) al­mond but­ter+

¼ cup (50g) co­conut oil, melted

½ cup (50g) raw ca­cao pow­der

½ tea­spoon pep­per­mint extract++

1 tea­spoon vanilla bean paste

⅓ cup (55g) toasted al­monds, roughly chopped Place the dates in a bowl and cover with boil­ing wa­ter. Set aside for 10 min­utes to soften. Drain.

Place the dates and al­mond but­ter in a food pro­ces­sor and process for 1–2 min­utes or un­til smooth. Add the co­conut oil, ca­cao, pep­per­mint extract and vanilla and process for 1 minute or un­til smooth. Press the mix­ture into a 10cm x 20cm slice tin lined with non-stick bak­ing pa­per and press the al­mond into the top. Freeze for 1 hour or un­til set. Slice into 2cm logs to serve. MAKES 10. Tip: Store in an air­tight con­tainer in the freezer for up to 2 weeks.

Al­mond but­ter, or al­mond spread, is made from 100 per cent ground al­monds and is avail­able from the health food aisle of your su­per­mar­ket and from health food stores.

Pep­per­mint extract is from su­per­mar­kets and health food stores.

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