Hands up who loved chocolate-coated peanuts as a kid? Hell, even as an adult, I love anything with chocolate and peanuts! If there were love matches made in Heaven, then chocolate and peanuts is de nitely one of them! It’s something to do with the roasted peanut avour and the sweet chocolate that just works so well together.
This fudge is chewy and totally has the chocolate-peanut butter thing going on. If you are a fan of chocolate and peanuts, you will thoroughly devour this fudge with a chocolate smile smeared on your face!
Makes: 24 pieces
(You’ll need a 24cm x 15cm x 2.5cm tray)
Preparation time: 20-25 minutes
Setting time: overnight
- 2/3 cup almonds
- 2/3 cup desiccated coconut
- 2 fresh medjool dates
- 1⁄4 cup melted coconut oil
- 1⁄4 teaspoon quality salt
- 1 cup dried apricots
- 1 teaspoon quality salt
- 1 cup agave syrup*
- 1⁄2 cup melted coconut oil
- 1 cup peanut butter
- 1⁄2 cup tahini
- 1 cup finely shaved cacao butter (or buttons)*
- 1 1⁄2 cups cacao powder*
- 1⁄2 teaspoon quality salt
- 3⁄4 cup maple (or agave*) syrup, at room temperature
* You’ll find these ingredients at your local Santos Organics store or online.
1. Process the almonds in a food processor until they form a light crumbly meal.
2. Add the desiccated coconut and pulse a couple of times to combine.
3. Add remaining ingredients and pulse until they form a coarse crumbly texture that totally sticks together when you pinch some mixture between your fingertips.
4. Transfer mixture into a tray lined with baking paper and press down firmly to create the biscuit-like base.
5. Place in the fridge to chill while you make the rest.
1. Place the apricots, salt and agave syrup in a food processor and process until well combined.
2. Add coconut oil, peanut butter and tahini and process until combined into a thick, fudge-like texture.
Spoon onto base, spread evenly and level the surface with a spatula.
3. Allow it to chill in the fridge while you make the topping.
1. Bring 2.5cm of water to a simmer in a saucepan over a medium heat.
2. Place the cacao butter in a bowl and set on top of the saucepan to melt (ensure the water doesn’t touch the bottom of the bowl or it will spoil the cacao butter).
3. Once melted, remove bowl from heat.
4. Whisk in the dry ingredients then slowly pour in the agave a little at a time.
5. Pour the chocolate topping over the filling, smooth with a spatula and return slice to the fridge to chill.
6. Leave overnight.
7. To serve, cut into 24 pieces with a hot knife, taking care not to crack the top!
Keeps in an airtight container in the fridge for up to one month.
Shared with love by….
Anthea Amore, Organic Passion Catering
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