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Cashew Carob Candies with Chocolate Fudge Cubes
Gift-box duo: roasted cashew bites rolled in carob with a dark-and-white chocolate finish, and soft chocolate-oat milk fudge cubes coated in cacao.
30 min prep / 150 min total
260 kcal
4.2g protein
16 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gcashews
oven-toasted for 5-7 minutes
- 40 gcarob powder
or cocoa powder
- 10 gcacao butter
- 2 tbspdate syrup
- 20 mlwater
- 100 gdark chocolate
for coating
- 50 gwhite chocolate
for decoration
- 215 gdark chocolate
for fudge cubes
- 55 gwhite chocolate
for fudge cubes
- 100 mloat milk
12% fat, warmed to 50°C
Instructions
Toast 200g cashews at 180°C for 5- and grind until hardened; mix with 40g carob.
Melt 10g cacao butter, stir with 2 tablespoons date syrup and 20ml water into the cashew mass; form into squares and roll in cocoa or carob.
Dip each cashew square into 100g melted dark chocolate and chill to set; decorate with 50g melted white chocolate.
Melt 215g dark and 55g white chocolate with 100ml warmed oat milk for the fudge; pour into a tray and freeze.
Cut the fudge into cubes, roll in cocoa, dip in more melted dark chocolate and decorate with white chocolate swirls.
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