This vegan, gluten free, sugar free ‘fudge’ is certainly high on taste and the special squidge which makes fudge well, fudge! It took a few attempts to get this Chocolate Caramel Fudge just right but each one was just as yummy so don’t worry if your quantities are a little out or you want to change the nut butter. I have put in peanut only because it’s the cheapest.
If you have not heard of lucuma powder it’s a great addition to your kitchen cupboard for giving a caramel flavour without using sugar. The powder, which is stocked in health food shops and many supermarkets now, is made from the lucuma fruit and is high in potassium, iron and zinc. It’s also high in fibre and a fab addition to green smoothies and milkshakes too. It might look a little pricey but actually you only use a little at a time so is reasonable in the long run.
You can sprinkle some cocoa nibs on top for extra chocolate flavour and crunch or some freeze dried raspberries, bee pollen, seeds – whatever takes your fancy. Or nothing at all!
Chocolate Caramel Fudge
- 50g coconut oil
- 2 teaspoons lucuma powder (or maple syrup)
- 40g cocoa powder
- 60g peanut butter
- 100ml dates
- 100ml milk of your choice
- A couple pinches of cocoa nibs, optional
- Step 1 Soak the dates in the milk for 30mins.
- Step 2 Blend together the dates, milk and all the other ingredients until it makes a thick paste.
- Step 3 Line 2lb loaf tin with baking parchment or a silicone liner.
- Step 4 Compact and smooth the fudge mixture into the tin and sprinkle and pat down the cocoa nibs if using.
- Step 5 Chill for at least an hour before cutting into cubes. Store in the fridge.