1.5 - 2hours
Melt cacao butter and then blend all ingredients in a high-speed blender until smooth. If it looks curdled, add a little more water.
Shape into a big flat square on a teflex sheet about 1.5 cm high. You can also use wax paper on a flat tray or plate - make sure it can go in the freezer and fridge.
Allow to set in the freezer until firm for about 1 hour.
Remove from freezer and cut into squares. Leave them in the fridge while you make the chocolate dip.
For the dip, melt the cacao paste, cacao butter and coconut oil together and stir in maple syrup or honey.
Dip the squares the chocolate sauce and set in the fridge
For the fudge:
- 2 C Cacao Butter, melted
- 1 C Lucuma Powder
- ½ C honey
- pinch of salt
- ¾ C water
For the chocolate dip:
- ½ C Cacao Paste
- ¼ C Cacao Butter
- ¼ C coconut oil
- ¼ C maple syrup or honey