Recipe: Salted Caramel Choc Fudge

Luke Hines and Scott Goodings are prior contestants on My Kitchen Rules where they made it to the finals with their healthy eating philosophy. Now they have put their heads together again to create a cookbook that helps you eat clean all year round.

They recognise that there are those of us (yes, I’m talking about me) that have a sweet tooth and love the little indulgences. Their clean versions of some decadent favourites are sure to be a hit.

Salted Caramel Choc Fudge
Makes 8 pieces
Salted caramel is certainly very trendy these days, and for good reason. We can’t get enough of that perfect  combination of sweet and savoury together in one bite. This salted caramel choc fudge is completely no fuss, as there is no baking needed!

1 cup macadamia nuts
12 dates, pitted
1/3 cup coconut oil, melted
1 teaspoon raw cacao powder
1 teaspoon vanilla extract
2 teaspoons salt
½ cup almond flakes, toasted

Chocolate Topping
¼ cup coconut oil
2 tablespoons raw cacao powder
1 tablespoon maple syrup or honey
2 tablespoons coconut milk
1 teaspoon vanilla extract

Salted Caramel Choc Fudge

1. Soak the macadamias and dates in hot water for 10 minutes. While they are soaking, line a 16 cm square or  rectangular cake tin with baking paper.
2. Put the macadamias, dates, coconut oil, cacao, vanilla and salt in a food processor, then process for 3–4 minutes, scraping the side as you go.
3. Add half of the toasted almond flakes to the food processor. Whiz a few more times until the almonds have been ground up and incorporated into the fudge mix. They don’t have to be ground up super-fine, as it’s good to have some texture coming through.
4. Scoop the fudge mixture out into the tin, then flatten and smooth the top with a spatula. Put the tin in the fridge while you make the chocolate topping.
5. To make the chocolate topping, melt the coconut oil with the cacao, maple syrup, coconut milk and vanilla.
6. Take the tin out of the fridge and pour the chocolate topping over the fudge. Spread it evenly with a spatula, then scatter the remaining toasted almonds over the top and put the tin back in the fridge for 2–3 hours. Cut into pieces before serving.

Clean Living: Eat Clean All Year, by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.
Clean Living: Eat Clean All Year, by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.

For more delicious clean recipes check out Clean Living: Eat Clean All Year available through Hachette, from Angus & Robertson Bookworld, Booktopia and where all good books are sold.

One thought on “Recipe: Salted Caramel Choc Fudge

  1. Oh yummo, these sound ideal for me. Love anything salted caramel and getting some healthy ones here, I am certainly trying these for sure. 🙂

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