Sunday Independent (Ireland) - Life - - KERRY GOLD -

Put the cashew but­ter, the dates, the boil­ing wa­ter and the sea salt flakes in a food pro­ces­sor. Blend ev­ery­thing on high, reg­u­larly scrap­ing down the sides, un­til a smooth, dough-like con­sis­tency is achieved. Line a Tup­per­ware con­tainer with bak­ing pa­per and spoon in the cashew but­ter, dates and salt mix­ture. Us­ing clean hands, or the back of a spoon, spread the mix­ture to a thick­ness of about 1cm (less than ½ in). Sprin­kle the top with the ad­di­tional sea salt flakes and ca­cao nibs, if you’re us­ing then. Lightly press the ca­cao nibs into the top of the fudge and place the con­tainer in the freezer for about 20 min­utes un­til the fudge is firm. Cut it into 16 pieces and store them in the freezer.

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