Choc-orange fudge

Choc-orange fudge

By
From
Pana Chocolate, The Recipes
Makes
18 pieces
Prep
20 mins
Photographer
Armelle Habib, Chris Middleton

This soft fudge is so versatile. Perfect as an after-dinner treat, it can also be used as a layer in a raw dessert or even as an individual chocolate filling. You can make a huge range of flavours by changing the nuts and chocolate bar flavours used, but this choc-orange version is one of our favourites.

Ingredients

Quantity Ingredient
150g raw almonds, (or nut of your choice)
45g bar of pana chocolate of your choice, broken into pieces, (note: the Raw Cacao and essential-oil flavoured bars will work best)
1 tablespoon coconut oil
2 tablespoons coconut nectar

Equipment

Quantity Ingredient
food processor
bain-marie
14 × 14 cm brownie or cake tin
ruler

Method

  1. Blend the raw almonds in a food processor on high speed until the nut butter starts to release its oils.
  2. Scrape down the sides occasionally to ensure even blending.
  3. Transfer the nut butter to a bowl and then set aside.
  4. Melt the chocolate bar, coconut oil and coconut nectar together over a bain-marie.
  5. Pour the melted chocolate mix onto the nut butter and use a spatula to fold the mixture together, ensuring the ingredients are well combined.
  6. Pour the mixture into the brownie tray or cake tin and refrigerate for 30 minutes or until set.
  7. Using a ruler, portion the fudge into 2 × 4 cm pieces.
  8. Wrap the fudge in baking paper and keep refrigerated until serving.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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