Now doesn't that name just conjure up memories of childhood, a bygone era, a time where you never thought about how bad sugar was for your teeth - your only concern was to get as much of it into your mouth as you could! The sweet buttery taste of fudge, it was a treat to be eaten slowly and savoured. I've always had a soft spot for fudge. It makes me think of old times...of innocence and simplicity.
This fudge borrows its sweetness from dates.
I know some people don't like dates and I initially tried this recipe using figs, but I'll be honest. Nothing refined sugar free will give you the intensity of caramel more than dates. And yes dates are still high in sugar, but you're only eating a square or two of this fudge, you're not eating the whole dish....or are you? But if you're not a date fan, do try this with figs. The nicest figs I have found are the soft organic fig in the supermarket - they are not dried and hard like so many you see.
Some of you may dismiss this recipe when you see mesquite. It's an ingredient I always have in the pantry and I use it in some of my recipes in this Journal. You don't have to add it in. I highly recommend it but if you're not going to use it then please don't go and buy it. I try not to use too many 'weird' ingredients in my recipes as there's nothing more annoying than having to buying a bag of witches tears for recipe that you will never use again. Why do I add in mesquite though? Mesquite is a traditional Native American food, usually from South America and Southwestern US, it's even found in drier parts of Australia.
It naturally has a caramel sweetness to it and is low GI and high in protein, fibre and minerals
Mesquite adds a molasses-like flavour of caramel to foods so it's perfect when you want to super boost your caramel flavour. If you shop in your local bulk food store then you can easily pick up just a small amount of mesquite to try it out. Or any of the superfood powders. It's a great way to try them rather than buying 150g if you will never use it.
- 2 cups cashews
- 1 cup dates
- 1/4 cup tahini
- 2 tbsp maple syrup (or sweetener of choice)
- 1 heaped tsp mesquite (optional)
- 1 tsp cinnamon
- 1/2 tsp cardamom
- Generous pinch Celtic salt
- Process the cashews until a fine crumb, this will make the fudge smooth
- Add remaining ingredients and process until smooth and combined well
- Press into a lined bread tin and set in the fridge - or freezer if you're impatient!
- Cut into squares and store in a container in the fridge
The spices and mesquite are optional in this recipe. They add a delicious flavour but it is also good without them