I’m quite chuffed about this recipe … the brilliant Jo Whitton has done it again with her Quirky Cooking Thermomix cookbook. I’ve made it a few times now with different versions and I’ve settled on cranberries as a quick and easy substitute for dried sour cherries. I don’t know about you but I don’t stock these in my pantry very often.
So this is a sugar-free fudge that honestly is prepared in 5 minutes and only takes an hour to set in the fridge – no baking or overnight chilling required. It’s ingenious in it’s simplicity and allows lots of flexibility to change up the dried fruit (or nuts – I’m thinking pistachios for Christmas time!) to suit your family’s taste. In this batch, I did half dried cranberries and half goji berries for added nutrition, and I used almonds. You could substitute these for sultanas, chia seeds, currants, pepitas, sunflower seeds, cacao nibs or any kind of nuts if you’re keeping them at home. Yum!!
400gms desiccated, shredded or flakes of coconut
30gms coconut oil
1 tsp vanilla extract
70gms pure maple syrup
40gms dried cranberries
40gms goji berries
40gms chopped almonds
You will need a Thermomix or a good quality food processor. Put the desiccated coconut into the food processor or TM and blend until a paste forms (in the TM this is about 1-2 mins at speed 8). Scrape down the sides with a spatula and add the coconut oil … pulverise for 1 min on speed 8. It should be quite liquid now.
Add the dried fruit and nuts, vanilla and maple syrup and mix on reverse speed 3 for 10 seconds. If you don’t have a Thermomix, just stir it together in a bowl. It will come together as a crumbly solid.
Pour mixture into a lined 20-25cm slice tin and smooth with a spatula. Score into small squares – it makes cutting it later a lot easier. Refrigerate or freeze for an hour before cutting and serving. Lovely as an after-dinner snack with green tea. Store in the freezer.
Would love to hear what other versions you come up with!