Photography by Tam West
Sweet treats don’t have to pack on the kilos!
So much healthier than the store-bought, sugar- and preservative-laden stuff, this fudge is all about healthy fats.
Salted Caramel Fudge
201kJ per serving
– 1 cup Medjool dates, pitted
– 1 cup macadamia nuts
– 1 tsp vanilla paste
– 1⁄4 tsp salt
– 2 tsps almond milk
– Pinch Himalayan or flaky sea salt (optional)
1. Line a 20cm square dish with baking paper. Place dates, macadamia nuts, vanilla and salt in a food processor and blitz until smooth. Drizzle in milk with the motor running. At first it may seem like the mixture isn’t coming together, but then it suddenly will in one big sticky lump.
2. Scoop into a prepared dish. Use the back of a wet spoon to press down and spread the mixture evenly. Sprinkle with flaky sea salt, if using. Set in the freezer for three hours or overnight.
3. Run a knife under hot water, then cut the salted caramel fudge into 32 pieces. Store in the freezer.
Looking for more sweet treats to make this weekend? Try these salted caramel chocolate cups or this low-carb carrot cake recipe.
This recipe has been extracted from Nadia Lim’s Fresh Start Cookbook