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These magic bars have the creaminess and density of fudge, and the nuts provide a wonderful crunch. Carob and cocoa both have distinctive tastes that complement one other.
Makes about 16.
225 grams/1 and 1/2 cups cashews, checked
100 grams/2/3 cup dates, pitted/stoned and checked
80 grams/2/3 cup raisins
1/2 teaspoon Gefen Ground Cinnamon
pinch of Tuscanini Sea Salt
3 tablespoons raw cocoa powder
3 tablespoons carob powder
60 grams/1/2 cup Brazil nuts, checked and cut into slivers
Put the cashew nuts, dates, and raisins in separate bowls, cover with warm water and allow to soak for one hour.
Drain the soaked nuts and fruits and put in a food processor or blender with four to five tablespoons water, the cinnamon, and salt. Blitz until smooth.
Divide the mixture in half. Add the cocoa to one half and the carob to the other. Mix well.
Spoon the cocoa mixture into a 20-centimeter/eight-inch baking dish, lined with cling film/plastic wrap. Spread it level. Now spoon the carob mixture into the dish on top of the cocoa and spread level. Scatter Brazil nuts evenly over the top, pressing them gently into the fudge. Cover and freeze for at least two hours.
You can also refrigerate the fudge, but it will remain slightly sticky. It’s much easier to slice it when it’s frozen, and it tastes a lot better – even better than chocolate ice cream!
From Vegan Snacks: Over 60 Recipes for Tasty Plant-based Bites, Ryland Peters & Small
Photograph by Clare Winfield © Ryland Peters & Small
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