Friday, 24 August 2012

Chocolate salted fudge slice (raw)

This recipe came about by mistake. I was going to a clothes swap and as usual I was doing too much, trying to fit it all in. I actually set out to make a Dragon fruit & Lime pie with a chocolate crust! I realised once I'd over processed the nuts for the base of the pie, that I had to start again! Not wanting to waste such divine ingredients I made a new base and turned the 'old' base into the fudge topping. As is often the case, the 'mistake' turned into
something quite lovely. I took it to the girls cloths swap-come-afternoon tea party and everyone seemed to like it. I thought it was a little gem too. Loving that salty chocolate flavour at the moment.

So my advice for the day is go with the mistakes, you never know what they may morphe into. Some of my greatest creations come from what appears to be a terrible mistake.
Sounds like a metaphor for life…

Makes approximately = 18cm x 28cm tin tray

2 cups hazelnuts
1/3 cup maple syrup 
2 tbs coconut butter*
1/3 cup cacao powder

1/2 cup cashews
1 cup brazil nuts
1/2 cup cacao powder
1 tbs coconut oil
1/3 cup currents, soaked in filtered water for 10-15 mins
1/2 cup cacao butter
1/2 cup maple syrup or agave syrup
1 tsp good salt
1 tsp vanilla paste

Making the base
Process the hazelnuts in a food processor until they resemble a fine meal but in no way nut buttery or oily. Add the remaining ingredients and blitz for another minute or until all the ingredients have been mixed through. They should resemble a crumbly texture not sticky or oily.
Press the base evenly into a tin lined with baking paper.

* Coconut butter is different from coconut oil. You can make it very cheaply and easily. You put desiccated coconut in a good food processor (keep an eye on food processors with cheap motors, so it doesn't burn out - my Sunbean cafe series is fine) You process the desiccated coconut for approximately 8 minutes or until the coconut flesh has completely broken and tuned into a creamy oily consistency. Pour it into a jar and keep. To use, put it into a bowl of boiling water to soften it and spoon it out.

I will posted the full recipe in the next few days with photo's of each stage of the process.

Place in the fridge and allow to chill while you make the filling.

Making the fudge
Process the nuts in a food processor until they resemble a fine meal and begin to release their oils, this time it can begin to turn into nut butter. Add the remaining ingredients and blend until smooth and sticky fudge-like texture. Spoon the fudge into the tray and spread evenly. Place a piece of baking paper on the top of the fudge and smooth out with your fingers to get it all even and smooth on the top. 
Chill with the paper on. After 1-2 hours (or when set firm) remove from the fridge and allow it to sit for 5 minutes. Then peel back the paper slowly. If a little stuck, warm the paper with your fingers by rubbing it, then peel the paper back slowly.

Cut into 4 x 8 size pieces.

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