Macadamia Fudge with Limoncello Ganache
For a decadent fudge treat, this macadamia slab is so delicious and is topped off with the addition of a limoncello ganache, representing my love for the Italian lifestyle and culture.
Line a baking tray with greaseproof paper.
In a food processor or Thermomix, blend together the dates, coconut and macadamias to form a crumble, then and add all other ingredients in and mix well.
It will require a few times of scraping and mixing, as the consistency is quite fudge like (TM speed 7, 2 minutes).
Scrape mixture onto lined tray, pressing down evenly and firmly. Set aside.
For the ganache, in a small double boiler over low heat, melt the coconut oil (TM heat 37, speed 1, 2 minutes).
Add all other ingredients except the limoncello and mix.
Add limoncello in slowly, mixing as you go. Spread ganache over the slice.
Sprinkle the cacao nibs over the top and refrigerate for one hour or until set.
FUDGE BASE
- 2 cups (260g) macadamia nuts
- 2 cups (130g) shredded coconut
- 10 Medjool dates, pitted
- 3/4 cup (75g) organic cacao powder
- 1/4 cup (70g) organic maple syrup
- 1 tsp acai powder
- 3 drops food-grade cardamom essential oil www.shantistar.com
- Pinch of pink salt
GANACHE
- 1/4 cup (50g) coconut oil
- 1/3 cup (90g) maple syrup
- 1/2 cup (50g) organic cacao powder
- 8 drops food-grade lemon essential oil www.shantistar.com
- 5 tbsp limoncello... from Bellagio, Italy of course!
- Pinch of pink salt
- 1/4 cup (30g) raw cacao nibs, for topping
dōTERRA food grade essential oils - www.shantistar.com
Kits and individual oils available
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