So when I started this recipe I actually intended to make fudge. Like real fudge. Not fudge haystacks… but to be honest I got impatient. Making real fudge would have required me to make cashew butter and well I didn't want to wait that long for my food processor to blend all those cashews. So I quit early and came up with this recipe instead. I blame my impatience on being sick (because I am normally such a patient person…). Regardless I have to say I am pretty happy with the results. I have been trying to come up with more dessert recipes that don't use any added sweeteners and this one fits the bill. These are only sweetened with dates. I took these to my birthday dinner over the weekend since the gluten containing cake that my Grandma made would just not do for me and my "special needs diet". Most of my family does not understand why I eat the way that I do so I often end up bringing some of my own food to family functions. It's kind of funny. I really don't mind it since a few years ago I would have been totally overwhelmed by the thought of making food without gluten, soy, dairy, sugar etc etc. It's amazing how you adjust over time. Anyways everyone (except for my sister) really liked these so hopefully you do to. And if you know my sister you also know that she doesn't like a lot of foods so I don't take her dislike personally.
Have a good weekend everyone!
Ingredients
2 cups raw cashews (preferably soaked and dehydrated)2 cups dates1 package coconut cream concentrate (you can also you coconut butter)1 TBSP organic vanilla extract1/4 cup grassfed butter or ghee1/8 cup cacao butter4 TBSP organic cocoa powderpinch sea salt1 1/2 cups finely shredded coconutDirections
1. In your food processor combine the dates, cashews and coconut cream (I had to do this in 2 batches given the amount) and blend until dates are smooth and cashews in are fine pieces2. Place a medium sized pot on the stove on low heat and transfer your cashew-date-coconut mixture to the pot3. Add the vanilla extract, butter/ghee, cacao butter, cocoa powder and sea salt to the pot4. Allow the butters to melt and stir to combine the ingredients5. Once well combined turn off the heat and add the finely shredded coconut to the mix6. Place a sheet of parchment paper on a baking tray/sheet7. Form 1-1.5" balls with your hands and place on the parchment lined baking tray (see images)8. Place the tray in the fridge and allow to cool for approximately 2 hoursAgain, like most of my desserts I actually like these better cold. You will just have to see what you think!
Let me know if you have any questions!