This Chocolate Cherry Fudge was one of the most popular dishes from my first book, Get The Glow. It couldn’t be easier to make, just chuck all the ingredients in a food processor and fold in the cherries. It’s the ultimate sweet treat that is just so fun to make, I love doubling up the batch to have on hand with a cup of tea whenever I feel like a treat. I hope you love making this recipe.
Ready in 5 minutes
100g almond butter (or any other nut butter)
100g coconut oil, plus extra for greasing
50g raw cacao powder
1 tsp vanilla extract
pinch sea salt
50g dried cherries
Put the nut butter and coconut oil in the food processor and mix for 1 minute or so. Sieve in the raw cacao, then put in the rest of the ingredients (apart from the cherries) and whizz for a few minutes until totally gooey. At this point throw in the cherries and mix with a spoon.
Scoop out the mixture with a spatula into a coconut oil-greased 24cm baking tin, then put it in the freezer for 30 minutes until firmly set.
Cut the fudge into bite-size bites with a sharp knife, then pop them back in the fridge.
This keeps for 2 weeks in the fridge.