So it all started here, with a recipe for coconut pumpkin fudge. Back before I worked out how totally me and sugar don’t mix, fudge was a beloved treat of mine. Not the chewy stuff most places sell, but proper buttery crumbly West Country fudge or, way up the other end of the country, good Scottish tablet. But I digress…
So. Pumpkin fudge. I’ve noticed an abundance of recipes lately calling for pumpkin puree. One of these days I’ll try making some to see what all the fuss is about! In the meantime, I decided to try making the recipe with sweet potato puree. That was attempt #1. Attempt #2 involved markedly less honey. Dear gods whoever wrote the original one has a way sweeter tooth than me! Better, but still not remotely like fudge. Time for some lateral thinking.
Attempt #3 was much akin to the finished recipe you see below, but without the cashews. Either way works, but for my money the cashews give it a creamier finished taste and help tone down the sweetness a little in the process too.
- 12 medjool dates
- ½ cup cashews
- ½ cup water
- 1 tbsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp allspice
- 1 tbsp coconut oil
- 200g creamed coconut
Destone and roughly chop the dates, then add all ingredients except the creamed coconut to a pan. Bring to the boil, then cover and simmer on a low heat for around 15 minutes or so to soften the nuts and dates. Use a blender to mix the ingredients to a puree, then soften and blend in the creamed coconut.
Line a dish with clingfilm and press the mixture into it. It’s a bit sticky at first, so pop it in the fridge for about half an hour just to cool the mixture enough to finish smoothing it in place, then refrigerate for at least another couple of hours to set. I think the texture improves if you can wait 24 hours, but at least having one or two pieces straight away is surely an important form of quality control!
Cut, serve, enjoy, and see how long you can resist having “just one more piece”…