Choco­late and peanut but­ter date fudge

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

330g fresh dates ( pit­ted

⅓ cup (95g) nat­u­ral smooth peanut but­ter

2 tea­spoons vanilla bean paste

80g 70% dark choco­late

1 tea­spoon white or black sea salt flakes (op­tional), to serve Place the dates, peanut but­ter and vanilla in a food pro­ces­sor and process for 2–3 min­utes or un­til smooth and mix­ture comes to­gether. Press the mix­ture into a 20cm x 10cm lightly greased loaf tin lined with non-stick bak­ing pa­per, smooth­ing the top with the back of a spoon. Place the choco­late in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter and stir oc­ca­sion­ally un­til the choco­late has melted. Pour the choco­late over the peanut but­ter caramel, smooth­ing the top with a pal­ette knife. Sprin­kle with salt, if us­ing, and freeze for 30 min­utes or un­til firm. Us­ing a hot knife, cut into pieces to serve. MAKES 32.

Tip: The fudge pieces will keep re­frig­er­ated or frozen in an air­tight con­tainer for up to two weeks.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.