Nutty almond butter fudge

FudgeI recently spent a lovely weekend in Whitley Bay, Newcastle, visiting a friend. On a particularly blustery Saturday we decided to walk the length of the beach and on to Tynemouth, where my phone’s pedometer reliably informed me we’d traced an impressive 15,045 steps. We deserved a treat, surely?

I was fixated on finding some fudge; the sea air has that effect on me. Sadly though, there was none to be found in the nearest shop, and the only alternatives were some more than dubious looking ‘traditional pasty’ flavoured sticks of rock. Not exactly my favourite flavour.

Fudge however is delicious, but it comes with a heavy sugar and saturated fat price-tag. As usual, I wanted to try an alternative recipe without the ‘bad’ fats and refined sugar, so I was delighted to find a recipe in Good + Simple from the Hemsley sisters, used all ingredients I like.

They give two ingredient alternatives for their date fudge recipe, and having tried both, I wanted to share the almond butter version – as this was definitely my favourite.

It certainly achieves the intense sweetness of fudge, and has an added nutty creaminess from the almond butter – which despite its name has nothing to do with butter as we know it. Instead it’s purely almonds, blitzed to the point where their natural oils are released. Super easy to make, and just as easy to buy off the shelf too.

The Hemsley sisters admit to judging quantities roughly and I did as well, so the below is a guide, a few grams over/under won’t make a difference.

 

Makes approx 12

85g pitted dates – the dried variety, as opposed to the larger softer ones

110g almond butter – 110g almonds will produce this yield if making your own almond butter

2 tbsp coconut oil – at room temperature

pinch of sea salt

small handful of chopped dried fruit – I used cranberries, as I liked the sharpness of them with the sweetness of the fudge

 

Line a small baking tin or glass dish – about 11cm x 17cm – with parchment paper.

Blitz the dates in a food processor, till finely chopped, then add the almond butter, coconut oil and salt.

Blitz again to form a smooth, thick paste.

Pour the mix into the tin or glass dish, and press it into the corners if necessary.

Sprinkle over the chopped dried fruit and leave to set.

It’ll take 15mins in the freezer, or 30mins in the fridge.

Slice into squares and enjoy. It’s that easy!

The fudge will keep well in the fridge for a week and freezer for longer – and can be eaten straight from the freezer too.

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