Choc-orange fudge
Choc-orange fudge
This soft fudge is so versatile. Perfect as an after-dinner treat, it can also be used as a layer in a raw dessert or even as an individual chocolate filling. You can make a huge range of flavours by changing the nuts and chocolate bar flavours used, but this choc-orange version is one of our favourites. This recipe originally appeared in Pana Chocolate: The Recipes, by Pana Barbounis.
Ingredients (4)
- 150g raw almonds (or nut of your choice)
- 45g bar of Pana Chocolate of your choice, broken into pieces (note: the Raw Cacao and essential- oil flavoured bars will work best)
- 1 tablespoon coconut oil
- 2 tablespoons coconut nectar
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Blend the raw almonds in a food processor on high speed until the nut butter starts to release its oils.
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2.Scrape down the sides occasionally to ensure even blending.
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3.Transfer the nut butter to a bowl and then set aside.
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4.Melt the chocolate bar, coconut oil and coconut nectar together over a bain-marie.
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5.Pour the melted chocolate mix onto the nut butter and use a spatula to fold the mixture together, ensuring the ingredients are well combined.
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6.Pour the mixture into the brownie tray or cake tin and refrigerate for 30 minutes or until set
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7.Using a ruler, portion the fudge into 2×4cm pieces.
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8.Wrap the fudge in baking paper and keep refrigerated until serving.
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