date and cashew fudge

  • 1 cup (250g) cashew butter
  • ⅓ cup (80ml) CSR Sugar date syrup+
  • 2 teaspoons vanilla extract
  • 1 cup (150g) roasted unsalted cashews, roughly chopped
  • 80g dark (70% cocoa) chocolate, melted
  1. Line a 10cm x 20cm loaf tin with non-stick baking paper, leaving 4cm of paper overhanging on the long sides.
  2. Place the cashew butter, date syrup and vanilla in a bowl and mix to combine. Add the cashews and mix to combine.
  3. Press into the prepared tin and smooth the surface, using the back of a spoon. Freeze for 1 hour or until firm.
  4. Use the paper to help you lift the fudge from the tin and, with a sharp knife, slice it into small pieces.
  5. Drizzle the chocolate over the fudge bars. Refrigerate until set++. Makes 16​

+ CSR Sugar date syrup is available in your baking isle in supermarkets. This is a great alternative to replace fresh dates.

++ Store these fudge bars in the refrigerator or freezer in an airtight container. If eating from frozen, remove from the freezer for 2 minutes before devouring.

Photography: Chris Court

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox