Spoil your family and friends with these ‘healthy, but indulgent’ delights.
Makes about 24 fudge squares
½ cup (125 ml) pitted dates
¼ cup (60 ml) boiling water
½ cup (125 ml) cashew nuts
¼ cup (60 ml) carob powder
¼ cup (60 ml) raw cacao powder
1 tbsp (15 ml) ground cinnamon
¼ cup (60 ml) organic virgin coconut oil, softened at room temp
2 tbsp (30 ml) raw honey
1 tsp (5 ml) pure vanilla extract
pinch sea salt
½ cup (125 ml) dried cranberries
1 cup (250 ml) desiccated coconut (optional)
1 ½ cups (375 ml) ginger biscuits (gluten-free if intolerant), broken in small pieces
Soak the dates in hot water for 5 minutes. Grind the cashew nuts fine in a food processor. Add the dates and water, plus all the other ingredients, except the berries, coconut and biscuits / chopped nuts. Blend until a smooth paste is formed. Transfer to a large bowl and then add the rest of the ingredients. Mix well – you might need your hands! Press the mixture into the bottom of a shallow dish, lined with baking paper or greased. Refrigerate for about an hour, then cut into squares and enjoy! Best to keep them refrigerated.
Replace the cranberries with ½ cup goji berries, soaked for at least an hour in hot water, then drained. Replace the cranberries with 2 tbsp grated orange rind, leave out the coconut and add 1½ cups chopped nuts instead of the biscuits. Replace the ginger biscuits with any biscuit of choice or chopped mixed nuts. Add chopped crystallised ginger instead of the cranberries.
Courtesy Heidi du Preez