Hey Bernice!

One of the things I believe in is playing around with recipes.
Taking someone else’s amazing creation and tweaking it a little, or combining it with another part of a different recipe.

That’s exactly what I’ve done here!

I’ve fallen in love with The Merry Maker Sister’s salted caramel, from their Salted Caramel Tart recipe.

So I’ve taken the caramel from the tarts above, and combined it with my own concoction of a chocolate cashew cream that is like a fudge!
Believe me when I say I’ve thoroughly enjoyed playing around with the chocolate fudge recipe to get it just right (and so have my family and friends!).

So here goes…

Salted Caramel and Chocolate Fudge Slice

Chocolate Fudge
2 cups of soaked cashews (soak for 3-6 hours in water, in the fridge)
2/3 cup of medjool dates (soaked in boiling water for 10 minutes)
1 tspn vanilla extract (I use a good quality organic one)
1 cup coconut cream
1/2 cup cocoa powder (I use organic raw powder)
1/4 cup maple syrup

Place the soaked cashews and dates in a food processor and blend until a fine and smooth paste is achieved.
Add all the other ingredients and continue to mix until you have a achieved a fine consistency.
Poor the chocolate fudge into a lined slice tin, or into silicon cupcake moulds, if you want to make individual serves. Place in the freezer until set (at least 30 minutes).

Salted Caramel
200g pitted Medjool dates (soaked in boiling water for at least 10 minutes)
1 cup coconut cream
1 tbsp soft or melted coconut oil
1 tsp vanilla extract or essence
1 tsp sea salt or himalayan pink salt

Drain the water from the soaked dates (don’t try to use regular dates for this – it simply doesn’t work as well – trust me I tried!). In the food processor, whiz the dates, coconut oil and vanilla until they form a thick, smooth paste. Add the coconut cream or milk and salt, whiz again until really smooth (about a minute, scrapping the sides as you go).

Spread the caramel mixture over the the top of the chocolate fudge (that is setting in the freezer) and place in the freezer for about 20-30 minutes. When the caramel has set you can cut the slice into your preferred shapes, or turn out of the silicon moulds.You can sprinkle some raw cocoa nibs over the top to garnish or leave plan as I have I the photo below.

This is best served from the freezer, after sitting for 5-10 minutes to thaw slightly.

NOTE: This dessert needs to be kept in the freezer, or at the very least in the fridge. With the coconut oil in the recipe it has a very low melting point.

This is a great guilt-free alternative when you are trying to eat clean, and stop yourself from eating other ‘naughty’ sweet options!

Enjoy, I know you will.

Bernice