Almond, Pistachio & Cranberry Fudge

 

In my quest to find healthier alternatives for our nightly dessert fix, I came up with this roasted almond, pistachio and cranberry fudge. It is called fudge very loosely because, while it satisfies the soft, sweet and rich part of the definition, it doesn’t contain any butter or milk and the only added sugar is from the dark chocolate.

Instead, this chocolate fudge is a wonderful mixture of coconut oil, cashew butter (although any nut butter would work), dark chocolate (70% cocoa – no milk solids), roasted pistachios, almonds (again any nuts work – roasted hazelnuts are even better!), cranberries, a little himalayan rock salt and a sprinkling of freeze dried raspberries.

We ate most of the first batch of the fudge (which had hazelnuts in it) in one sitting so I had to make another one to photograph. Suffice to say it tastes AMAZING. The recipe is super easy too, simply melt and stir, pour into a tray and leave to set.

 

Almond, Pistachio & Cranberry Fudge

Makes: 20 pieces
Prep time: 15 minutes Setting time: 30 minutes

115g coconut oil
150g dark chocolate, broken up (I used a good quality 70% cocoa solids chocolate with no milk products)
6Tbsp cashew butter (or any nut butter)
1/2tsp himalayan pink salt
150g cranberries
100g almonds (or pistachios or hazelnuts) lightly roasted & chopped sprinkling of freeze dried raspberries

Line a slice tin approximately 20cm x 20cm or 18 x 30cm with non-stick paper and set aside.

Pre-heat your oven to 160°C fan bake, place the nuts of your choice on a lined tray into the centre of the oven and lightly roast for  approximately 10 minutes or until lightly brown. Chop when cool.

Place coconut oil, dark chocolate, nut butter and salt in a small pan and stir over low heat until melted. Add the chopped nuts and cranberries and stir to combine. Pour the mixture into the lined tin, and place in the fridge to set.

Once firm, remove the fudge from the tin and cut into pieces. Store the fudge in a sealed container in the fridge and it will keep a couple of weeks, although I doubt it will last that long! It freezes well too.

Share

Pin It on Pinterest

Share This