CHOCOLATE & DATE FUDGE
MAKES 24-26 SMALL BLOCKS / PREPARATION: 20 MIN / COOKING: 5 MIN / STANDING: 30 MIN / COOLING: 3-4 HRS OR OVERNIGHT
◗ 250g dates, chopped
◗ 30ml (2T) butter or margarine
◗ 100g dark chocolate, roughly chopped
◗ 15ml (1T) peanut butter, tahini OR coconut oil
◗ 15ml (1T) honey
◗ 15ml (1T) cocoa powder
◗ 5ml (1t) vanilla essence
◗ pinch of salt
TO FINISH
◗ cocoa powder (optional)
Line a 20-cm square dish with baking paper or foil and grease well with nonstick spray.
1 Place the dates in a bowl and cover with boiling water. Allow to stand for 30 minutes.
2 Place the butter or margarine and chocolate in a saucepan over low heat. Stir continuously until the chocolate melts. Add the peanut butter, tahini or coconut oil and honey. Mix well and remove from the heat.
3 Drain the dates and place in a food processor. Blitz, add to the chocolate mixture and mix well.
4 Add the cocoa, vanilla essence and salt and stir until combined.
5 Spoon the mixture into the prepared dish. Spread evenly, smooth the top and refrigerate for 3-4 hours or overnight.
6 To finish Turn out carefully, sift the cocoa powder over, if using, and cut into cubes using a sharp knife. Store in an airtight container in the fridge for up to 2 weeks.
Quick TIP
MAKE THEM LAST You can store these blocks in the freezer for up to a month.
EASY BREAKFAST CEREAL BARS
MAKES 12-14 BARS / PREPARATION: 15 MIN /
