CARAMEL SUPERFOOD FUDGE

MAKES

4 - 6 servings

PREPARATION TIME

20 minutes

STEP 1:

Place all the fudge ingredients in a food processor and blend until a soft dough consistency is formed.

STEP 2:

Let it settle and then start making the caramel, mix together the melted coconut oil, tahini, maple / coconut blossom nectar and Salt.

STEP 3:

Bring to a simmer on low heat and then let it cool before making the fudge layers.

STEP 4:

Divide the fudge dough in two and then add the first layer in the cacao dusted ice cube trays.

STEP 5:

Add in 1 tsp of caramel and then lastly the last fudge layer.

STEP 6:

Place in the fridge to set for two hours before removing from the ice cube moulds, dust with extra cacao powder.

STEP 7:

Can keep the fudge in the fridge for up to a week.

• 6-7 medjool dates or brown dates, soaked in warm water for an hour
• 3-4 C shredded coconut
• ¼ C macadamia nut butter
• ¼ C melted coconut oil
• 2 Tbsp beet powder
• 1/4 C Cacao Powder
• ⅓ C Maca Powder
• ¼ tsp salt

Tahini Caramel

• ⅓ C tahini
• ⅓ C coconut oil
• ⅓ C maple / coconut blossom nectar
• ¼ tsp salt