Easter Truffle Freezer Fudge
Try this alternative to the traditional Easter Egg! It is free from Soya and very low in sugar using 100% cacao paste. It has a lovely creamy truffle taste which is rich and indulgent - very satisfying!
300g raw cacao paste wafers (I use Sevenhills)
2tbsp praline noisette
2 tbsp maple syrup
50ml warmed coconut milk (as needed)
100g dried cherries
50g raw almonds
50g blanched hazelnuts
Melt the cacao in a glass bowl over a saucepan of boiling water, once melted take off the heat and add the maple syrup, whisk to combine. The mixture thickens quickly so add some warm coconut milk to keep it fluid. Next add the praline noisette combine and add some more milk if necessary. Mix through the hazelnuts, almonds and cheery.
Line a deep bread pan which measures around 25cm x 15cm to create chunky bars.
Transfer the chocolate mixture to the tin and refrigerate until set, into set cut into fudge pieces and store in fridge or freezer.