This recipe is inspired by "The Happy Pear" https://thehappypear.ie/recipe/caramel-pie/
It will satisfy that desire for a sweet "chocolate" fix, nice but not naughty, as the ingredients are all wholesome and healthy!
I use a 22cm x 22cm (internal measurements) silicone square cake "tin" This is naturally non stick. You could use a regular tin lined with greaseproof paper.
I prefer to use good quality organic ingredients even though this increases the price it minimises our toxic exposure to herbicides, pesticides and fungicides.
Ingredients:
12 tablespoons of good quality melted coconut oil
120 grams ground almonds
400 grams almond butter
150ml maple syrup
good pinch of salt
4 tablespoons cocoa powder
75 grams dried sour Morello cherries (I have also used Goji berries, dried Cranberries - I prefer non super sweet dried fruit but the options are up to you.
1) Place all the ingredients (except the dried fruit) into a food processor and wizz up until it is fully amalgamated (30 seconds)
2) Place half the dried sour cherries (or other fruit) evenly spaced in the silicone or greaseproof baking tin.
3) With a spatula evenly dollop out the "fudge" mixture on top of the dried fruit.
4) Evenly place the remainder of the dried fruit over the top of the "fudge"
5) Pat the top of the fudge gently with your hand or if using a hard tin tap the tin on the counter top to flatten the top of the fudge evenly and allow the fruit to "stick" in place.
6) place the "fudge" in the freezer for 10 minutes to set.
7) Remove from Freezer and keep in the fridge to hold its firm texture.
8) Cut into desired squares to serve.
9) Store in fridge as the "fudge" will "melt" if left at room temperature.
It will satisfy that desire for a sweet "chocolate" fix, nice but not naughty, as the ingredients are all wholesome and healthy!
I use a 22cm x 22cm (internal measurements) silicone square cake "tin" This is naturally non stick. You could use a regular tin lined with greaseproof paper.
I prefer to use good quality organic ingredients even though this increases the price it minimises our toxic exposure to herbicides, pesticides and fungicides.
Ingredients:
12 tablespoons of good quality melted coconut oil
120 grams ground almonds
400 grams almond butter
150ml maple syrup
good pinch of salt
4 tablespoons cocoa powder
75 grams dried sour Morello cherries (I have also used Goji berries, dried Cranberries - I prefer non super sweet dried fruit but the options are up to you.
1) Place all the ingredients (except the dried fruit) into a food processor and wizz up until it is fully amalgamated (30 seconds)
2) Place half the dried sour cherries (or other fruit) evenly spaced in the silicone or greaseproof baking tin.
3) With a spatula evenly dollop out the "fudge" mixture on top of the dried fruit.
4) Evenly place the remainder of the dried fruit over the top of the "fudge"
5) Pat the top of the fudge gently with your hand or if using a hard tin tap the tin on the counter top to flatten the top of the fudge evenly and allow the fruit to "stick" in place.
6) place the "fudge" in the freezer for 10 minutes to set.
7) Remove from Freezer and keep in the fridge to hold its firm texture.
8) Cut into desired squares to serve.
9) Store in fridge as the "fudge" will "melt" if left at room temperature.
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