Close
Bobs Farm NSW 2316 3339 Nelson Bay Rd
0402676019 hello@realfoodculture.com.au


We recently had a catering event and this is one of our dishes we prepared. A chocolate fudge with cacao caramel buckwheat topping and fresh raspberry. Yep it was delicious.

A hot tip for you…. Just make the basic fudge and keep it in the fridge or freezer for a delicious sweet treat. I’m warning you its seriously addictive! It taste amazing straight from the fridge or freezer, no tempering time required!

Making Chocolate Fudge:

Combine the following ingredients in to a high speed food processor. I use a Thermomix; speed 10 approx 1 minute

* 170g Ground Almonds # (approx 1 1/2 cups)
* 465g Medjool Dates (approx 20)
* 70g Cocoa Powder (approx 6 Tablespoons) ##
* 70g Melted Cocoa Butter Wafers (approx 6 Tablespoons)
* 1/2 teaspoon vanilla powder
* pinch celtic sea salt

Press the ingredients into a lined cake tin and place into the freezer to set. I used a rectangle silicon mould that measures 27cm x 16cm and found it the perfect size. Another hot tip…if you want it to look pretty I usually press the mixture into the mould and get it as smooth and even as I can. I then flip it out, and turn it around so the bottom side is now the top. I then gently press the mixture down again.

Once the mixture is firm, usually 30 minutes, remove and cut into slices. Store in the fridge or freezer for optimised freshness.

# Yes you can grind you own almonds down first into almond meal.
## You can use cacao but I find cocoa is nicer as its gives a more decadent taste. Just in case you cant remember “Cacao” powder is made by cold-pressing unroasted cocoa beans. This process keeps the enzymes in the cocoa and removes the fat (cacao butter). “Cocoa” powder is raw cacao that’s been roasted at high temperatures. “Cacao” does have better health benefits.

 

Making the Topping

Combine the following into a mixing bowl and stir gently incorporating all the ingredients together.

* Caramelised Buckinis 80g
* Coconut Flakes 20g (cut into smaller pieces)
* Cacao Powder 25g (Approx 2 Tablespoons)
* Cacao Nibs 15g
* Melted Coconut Oil 2 Tablespoons
* Melted Creamy Coconut Mylk Chocolate 40g (The loving Earth brand we stock)

Store in the fridge before garnishing fudge slices. It will go hard like a chocolate crackle but then just crumble it in your hands to garnish. Add seasonal fruit, in this case it was a fresh Raspberry.

 

Let us know what you think