Chocolate, Walnut and Apricot Fudge

Desserts

Ingredients

½ cup dried apricots - chopped (The Porridge Bar)
½ cup dates, halved, pits removed
1 orange, juiced
½ cup walnuts (Ettrick Gardens)
½ cup almonds
1 cup coconut
¼ cup cacao or quality cocoa powder (coKo Lounge)
1 teaspoon dried ginger
1 teaspoon vanilla extract
Pure maple syrup to taste

Method

Place dried apricots, dates and orange juice in a bowl. Add water (if needed) to cover the fruit,  and leave to soak for four hours or overnight. Drain, reserving liquid.

Place walnuts, almonds and coconut in food processor and blitz until they resemble biscuit crumbs. Add the drained apricots and dates, cacao/cocoa powder, ginger and vanilla and process until well combined. Add a little of the reserved liquid if needed to bind. Adjust sweetness, according to taste, with maple syrup.

Line a slice tray with greaseproof paper and press the mixture in firmly with the back of a spoon – this will fill about half the tray. Place in fridge for at least two hours to set, or freeze for one hour. Once set, cut into small pieces (about 16 serves).

Double the mixture to make a full tray.

Keeps in the fridge 4 - 5 days or in freezer for at least a month.

Comments

Thanks to Ettrick Gardens – walnuts -  and to The Porridge Bar - dried apricots - for providing the ingredients used in the cooking demonstration at the Otago Farmers Market

If you would like to download a printable version of this recipe, please click here

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