Chocolate and Almond Fudge

13. April, 2009

I haven't met a single person that does not love these treats. They are quick and easy to make and if you are expecting guests in two hours you can quickly make them. Your guests will be begging you for the recipe. The fudge is gluten free and egg free and depending on the chocolate you use you can make them lactose free and vegan.

You will need a square 20 centimetres (8 inches) baking tin to make this recipe. You will also need a food processor (I recommend using a food processor rather than a blender, since the dates need to become quite soft).

If you are using soft dates (such as Medjool dates) there is no need to soak them.

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I haven't met a single person that does not love these treats.

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This recipe is:

Egg free
Gluten free

This recipe is easy to make:

Lactose (dairy) free
Vegan

Chocolate and Almond Fudge

Makes 16 squares

Ingredients

140 grams (5 oz) pitted dates, chopped coarsely and soaked in water for 20 minutes
90 grams (3 oz) almonds, chopped fairly finely
100 grams (3½ oz) dark, organic chocolate (with raw cane sugar)
40 grams (1½ oz) raisins or sultanas

Preparation

Chop the 140 grams pitted dates coarsely.
In a medium bowl, soak the dates in warm water for 20 minutes.
Chop the 90 grams almonds fairly finely.
Drain the liquid from the dates dates and place dates in a food processor. Blend for 10 seconds or until smooth. You might need to scrape the sides of the bowl and continue blending for a couple of seconds. Transfer to a medium bowl.
Add the almonds to the bowl along with the 40 grams raisins.
Melt the 100 grams chocolate. Place a clean, dry metal or glass bowl that fits snugly over the top of a saucepan. Brake the chocolate into uniform pieces and transfer to the bowl. Fill the small saucepan with water. Heat the saucepan over low heat until it begins to simmer, then turn heat off. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted. Allow to cool for 15 minutes.
Pour the chocolate into a medium bowl (ensure it is clean and dry).
With a large wooden spoon combine everything together. The mixture will look fairly ugly and lumpy but don't worry, it will taste lovely.
Cover the base and the sides of a square 20 centimetres (8 inches) baking tin with cling film.
Transfer the mixture into the baking tin and press it down firmly and evenly with the back of a tablespoon. It should nearly cover the base of the tin (it might not reach all the edges and don't worry, that is fine).
Chill for 1 hour.
Cut into small squares and serve chilled.

Tips

You can use dried apricots instead of the raisins.
You can use carob instead of the chocolate.
You can use milk chocolate instead of the dark chocolate if you prefer.
You can use orange flavoured or mint flavoured chocolate for variation (just make sure you use organic chocolate).
You can use Brazil nuts or hazelnuts instead of the almonds.
The fudge keeps well in the fridge for several weeks. Keep in an airtight container.