26 Feb Raw Vegan Salted Caramel Fudge Bars
We love working together with other independent businesses and when we saw that Well and Happy were looking for brand ambassadors, we were only too happy to put ourselves forward to represent our favourite raw chocolate company!
We’ve been getting creative in our test kitchen with Well and Happy products and are thrilled with the results. Below is a recipe for raw vegan salted caramel fudge bars (makes 9-12) and we have to say we’re fairly pleased with the outcome! They’re gooey, sweet and sticky with a crunchy, nutty base, a fudge like centre and topped with Well and Happy caramello.
For the base:
250g organic medjool dates (pitted)
4 tablespoons of raw coconut blossom nectar
Grease a small, deep baking tray with a little raw virgin coconut oil and line with greaseproof paper.
Blitz the nuts in a food processor on high power for several minutes until they are finely powdered.
Add the pitted dates and blitz for another minute or two until the mixture is well combined and is sticking together.
Add the coconut blossom nectar. The mixture should stick together and form a ball in the processor.
Press the mixture into the baking tray and refrigerate for 45 minutes.
For the fudge:
130g raw virgin coconut oil
130g almond flour
250g organic dried apricots
A large pinch of himalayan pink salt
Add all the ingredients to the food processor and blitz until smooth. You want the coconut oil to be well combined so look out for any lumps!
Once the mixture is blitzed thoroughly, spread evenly across the refrigerated nut base and return to the fridge for another half an hour. Try and get the top as smooth as possible to avoid lumps when drizzling with chocolate.
For the topping:
2 bars of Caramello by Well and Happy
To maintain the raw properties of the chocolate, gently melt at 40 degrees or less. This may take a while so be patient!
Once the chocolate is melted, spread evenly across the refrigerated fudge mixture and sprinkle with organic dried raspberries (edible flowers, fresh berries or slithers of fresh fig would also work) and return to the fridge for another 45 minutes.
Once the chocolate is set, sprinkle with a pinch of Himalayan pink salt and you’re ready to slice it up and serve!