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rasp­berry pis­ta­chio ca­cao fudge

1½ cups (225g) cashews

¼ cup (60ml) melted co­conut oil

¼ cup (60ml) maple syrup

½ cup (50g) ca­cao pow­der

1 cup (20g) freeze-dried rasp­ber­ries+ ¾ cup (105g) pis­ta­chios, roughly chopped Place the cashews in a medium heat­proof bowl and cover with boil­ing water. Set aside for 15 min­utes to soak.

Drain the cashews and place in a food pro­ces­sor. Add the co­conut oil and maple syrup and process for 2 min­utes or un­til smooth and creamy. Add the ca­cao and process for 1 minute or un­til smooth.

Trans­fer the mix­ture to a large bowl, add the rasp­ber­ries and ½ cup (70g) pis­ta­chio and gen­tly stir to com­bine. Spoon into a lightly greased 20cm x 10cm loaf tin lined with non-stick bak­ing pa­per, smooth­ing the top with the back of a spoon. Top with the re­main­ing pis­ta­chio and gen­tly press to se­cure. Re­frig­er­ate for at least 4 hours to set. Slice to serve. MAKES 16.

+ You can find freeze- dried rasp­ber­ries in health food stores. Tip: You can store this fudge in an air­tight con­tainer in the fridge for up to 1 week.

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