White Christmas Fudge
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO
I have been excitedly awaiting the opportunity to whip up my White Christmas Fudge this year. Today offered me a spare 15 minutes so I seized the chance and I’m so glad I did!
I had a little helper who pulled a chair up to the bench, licked the spatula and announced with wide eyes that she was “eating kiss-mas” before smacking her lips with delight, putting her hands out and saying “more puleeassseeee!”
I hope that if you get a chance to make yourself a batch of this wonderfulness (is that a word?) that you too will feel like you are “eating Christmas”. I hope that all the joys, memories and love associated with family, friends, laughter and sharing will make your heart warm and glad.
Enjoy!
Recipe
½ cup raw macadamias
½ cup raw cashews
½ cup desiccated coconut
pinch of salt
60 g cacao butter (cocoa butter works fine too)
¼ cup maple syrup
½ tsp vanilla essence
1/3 cup pistachios, shelled
¼ cup dried cranberries (sour cherries work nicely too)
Method
Line a square slice tin with baking paper and set aside.
Place the macadamias, cashews, coconut and salt in a high speed blender and blitz on high until you have a smooth paste.
Gently melt the cacao butter and add to the mixture in your blender along with the maple syrup and vanilla essence.
Blitz until your fudge mixture is smooth and well combined.
Tip the fudge mixture into your prepared slice tin and spread it out evenly.
Sprinkle the top with dried cranberries and pistachios.
Cover and place in the fridge to set for 1-2 hours.
TIP: I keep this fudge in the fridge right up until serving to be sure it doesn’t get too melty.
NOTES: If you don’t tolerate cashews you can substitute for more macadamias or vice-versa.
The dried cranberries can be substituted for any dried fruit you please. I like to stick to red fruits to keep it looking ‘Christmassy’.
Likewise you can substitute the pistachios for any other nut… or pumpkin seeds (to keep with the red and green theme).
Cacao butter is not interchangeable with coconut oil. If you do attempt this I would imagine that your fudge will be extremely soft and much too melty, probably still delicious but not recommended.
