5-10 minute preparation, 1 minute processing time, 10 -30 minutes in freezer
Makes 12 large pieces (Store in fridge)
Ingredients
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8 Medjool Dates (remove pips)
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1 Cup Raw Cashews (Plus 6 more for decorating)
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2 tsps Rice Malt Syrup (or liquid sweetner of your choice)
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1 tsp Tahini
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1 tsp Vanilla Bean Paste or extract
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Pinch or two of Salt
Method
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Process cashews for a few seconds until they form a medium crumb with a few large chunks left.
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Add remaining ingredients and process until only just combined and the mixture has stuck together.
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Wrap up in plastic wrap and knead for 10 - 20 seconds
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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.
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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.
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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
