| | Apricot, almond and chocolate fudge
Apricot, almond and chocolate fudge
Apricot, almond and chocolate fudge 4.3-5 9
  • Calories: 624 kj
  • Fat: 8g
  • Carbohydrates: 10g

How to Make:

  1. Grease the base and sides of an 11 x 21cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang. Place 1 cup of the apricots in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Pat dry. Finely chop remaining apricots and set aside.
  2. Process the dates and soaked apricots in a food processor, scraping down sides occasionally, until smooth. Add the almond spread, cacao powder, coconut oil and salt. Process until smooth. Press into the prepared pan and smooth the surface.
  3. Sprinkle the fudge with the cacao nibs and reserved chopped apricot. Use your hands to gently press into the fudge. Place in the fridge for 4 hours or until firm. Use a sharp knife to cut into 18 pieces. Serve immediately. Store any leftover fudge in an airtight container in the fridge.
Time for preparing:
18 min.


  • 215g (1 1/4 cups) whole dried apricots
  • 250g fresh dates, pitted, chopped
  • 145g (1/2 cup) almond spread
  • 30g (1/4 cup) raw cacao powder
  • 60ml (1/4 cup) melted coconut oil
  • Pinch of sea salt
  • 1 tablespoon raw cacao nibs