5-10 minute preparation, 1 minute processing time, 10 -30 minutes in freezer

Makes 12 large pieces (Store in fridge)

 

Ingredients

  • 8 Medjool Dates (remove pips)

  • 1 Cup Raw Cashews (Plus 6 more for decorating)

  • 2 tsps Rice Malt Syrup (or liquid sweetner of your choice)

  • 1 tsp Tahini

  • 1 tsp Vanilla Bean Paste or extract

  • Pinch or two of Salt

 

Method

  1. Process cashews for a few seconds until they form a medium crumb with a few large chunks left.

  2. Add remaining ingredients and process until only just combined and the mixture has stuck together.

  3. Wrap up in plastic wrap and knead for 10 - 20 seconds

  4. Now either roll into a log using the plastic wrap or (with the plastic wrap on) press the mixture into a mould of your choice.

  5. Put in the freezer for 10 - 30 minutes so the mixture becomes firm enough to cut.  It is very sticky so does need time to firm up.

  6. Remove from freezer and cut into desired shapes and sizes. Mould with fingers to get a nicer edge and top with half a cashew. I presented mine on banana leaves so the fudge didn't stick to the plate. If you don't have a banana leaf either use baking paper or another non-toxic leaf from your garden.

 

NB: This fudge is incredibly delicious, I hope your Dad likes it as much as mine did!

 

 

Father's Day Fudge:

Date & Cashew

Sarah Eve Matthews  ©2018