We do love a quickie don't we? This is really following my #healthyhedonism mantra as well as the good old #foodpositivity. Thanks to Golden Grind who asked me to create a few recipes using their turmeric products. I do love my Turmeric...but you should know that by now! Perfect that I could manage to get it into fudge of course. This is a bit of a redo on an oldie (and now truly goldie) formerly known as the Cashew Coconut Salted Caramel Fudge. It is super simple, you just need to wait for it to set, the longest part of the whole deal. (Go do something else, a watched fudge never sets!)
It is accidentally vegan, which by the way could be the title of my new book. We have The Convenient Vegetarian, how about The Accidental Vegan. It has a certain ring to it don't you agree?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams cashews, roasted
- 100 Grams shredded coconut BUY
- 60 Grams coconut oil BUY
- 50 Grams coconut sugar
- 20 Grams Golden Grind Turmeric Hot Chocolate Mix BUY
- 1-2 Teaspoons vanilla bean paste BUY
- Generous Pinches pink salt flakes plus some more BUY
Place all ingredients into the Thermomix bowl and blend 3-4 minutes/37°C/speed 6 stopping to scrape down sides of bowl as needed. Mixture should become quite liquefied.
Pour into small paper lined loaf tin and sprinkle with additional salt flakes.
Freeze or refrigerate. Cut into squares and serve. It is best kept in the fridge as it does melt at room temperature unless it is quite cold!