choc cashew fudge bars
- ½ cup (125ml) pure maple syrup
- 160g dark (70% cocoa) chocolate, chopped
- ⅔ cup (160ml) cashew butter
- 50g dark (70% cocoa) chocolate, melted
- edible dried rose petals (optional)
- Line a 20cm x 10cm loaf tin with non-stick baking paper+.
- Place the maple and chocolate into a saucepan over very low heat. Stir continuously until smooth. Add the cashew butter and mix until smooth and thick.
- Press into the prepared tin and smooth the surface, using the back of a spoon. Refrigerate for 30 minutes or until set. Remove from the fridge for 10 minutes. Trim the ends and cut the fudge into 8 bars. Place on a sheet of non-stick baking paper.+
- Pour the melted chocolate over the fudge bars and sprinkle with rose petals. Refrigerate for 30 minutes or until set++.
- To give these bars as a gift, wrap in sheets of non-stick baking paper and simply tie the ends with string or ribbon+. Makes 8 bars
+ We used Glad to be Green® Compostable Brown Paper.
++ These choc cashew fudge can keep stored in an airtight container in the fridge for up to 2 weeks.
Photography: William Meppem
© DONNA HAY GROUP
