If you love fudge, we guarantee you’ll love this rich, full-bodied chocolate treat, topped with just the right amount of tart dried cherries and macadamia nuts. Don’t feel like ordering dried rose petals? You can sprinkle rose tea on top to get a similar look and taste.
Ingredients
Cooking spray, for a saucepan
2⅓ cups pitted dates
1⅓ cup almonds
⅓ cup cocoa powder
2 teaspoons of pure vanilla extract
¼ teaspoon of fine sea salt
1 cup dried cherries
1 cup coarsely chopped macadamia nuts
TOPPING
¼ cup of cocoa powder
¼ cup maple syrup
2 tablespoons melted coconut oil
Fresh or dried rose petals, for garnish
Preparation
- MAKE THE BASIS: Grease an 8-inch square baking pan with cooking spray and line it with parchment paper.
- In the bowl of a food processor, blend the dates, almonds, cocoa powder, 1 tablespoon of the water, vanilla extract, and salt until smooth. Transfer the mixture to the pan and press down until evenly coated.
- Spread the cherries and macadamia nuts over the base and press them down gently.
- MAKE THE FILLING: In a medium bowl, combine the cocoa powder, maple syrup, and coconut oil. Pour over the base and spread evenly. Garnish with rose petals.
- Transfer the mold to the refrigerator and chill for at least 2 hours. Serve immediately or store in the refrigerator for up to a week.