Makes about 24 fudge squares
½ cup (125 ml) pitted dates
¼ cup (60 ml) boiling water
½ cup (125 ml) cashew nuts
¼ cup (60 ml) carob powder
¼ cup (60 ml) raw cacao powder
1 tbsp (15 ml) ground cinnamon
¼ cup (60 ml) organic virgin coconut oil, softened at room temp
2 tbsp (30 ml) raw honey
1 tsp (5 ml) pure vanilla extract
pinch sea salt
½ cup (125 ml) dried cranberries
1 cup (250 ml) desiccated coconut (optional)
1 ½ cups (375 ml) ginger biscuits (gluten-free if intolerant), broken in small pieces
Soak the dates in hot water for 5 minutes. Grind the cashew nuts fine in a food processor. Add the dates and water, plus all the other ingredients, except the berries, coconut and biscuits / chopped nuts. Blend until a smooth paste is formed. Transfer to a large bowl and then add the rest of the ingredients. Mix well – you might need your hands! Press the mixture into the bottom of a shallow dish, lined with baking paper or greased. Refrigerate for about an hour, then cut into squares and enjoy! Best to keep them refrigerated.
Variations:
Replace the cranberries with ½ cup goji berries, soaked for at least an hour in hot water, then drained. Replace the cranberries with 2 tbsp grated orange rind, leave out the coconut and add 1½ cups chopped nuts instead of the biscuits. Replace the ginger biscuits with any biscuit of choice or chopped mixed nuts. Add chopped crystallised ginger instead of the cranberries.
