Chunky Caramel Pecan Fudge

Its a wet and rainy day here on the Gold Coast. The forecast is four days of rain. Which means we are going to tackle our kitchen renovation. It's a job that has been 80% complete for too long. This weekend I am on a mission to finish it. You may have seen me posting about it here on Instagram yesterday. There is something about social media, once you make a statement public you have to follow through with it don't you?! Looks like the kitchen will be finished soon then!

But this weekend, if you too are trapped indoors by the rain and feel like indulging in something sweet and getting your bake on, I have the perfect recipe for you.

I think it is one of my favourite sweet dessert treats EVER. It is honestly so damn good! It's from my Nicole Joy Inspire cookbook.

Chunky Caramel Pecan Fudge
Prep Time: Overnight | Make time: 20 Minutes | Freezer: 2-3 hours to set

Caramel Ingredients:

12 Medjool dates, soaked in water overnight in 1 cup of water

2 Tablespoons of nut butter

1 tablespoon of maple syrup

2 teaspoons of vanilla extract

Method:

Drain the dates, do not discard the water.

Blend all ingredients, starting with 1/2 cup of date soaked water until smooth. Set aside.

Fudge Ingredients:

1/2 cup coconut butter

1 tablespoon coconut oil

1/2 cup roughly chopped pecans

Method:

Line a small baking tray with baking paper and set aside. Choose a small saucepan and a stainless steel bowl that will sit comfortably over the top (or a double boiler if you have one).

Melt the coconut butter over low heat, then add the coconut oil. Using a whisk, combine thoroughly. Once completely melted, take off heat and whisk in the caramel. It will now start to thicken. Add extra sweetener at this stage if needed. Scatter the chopped pecans over the base of the prepared tray and evenly spread the fudge mixture over the top. Place in the freezer for 2-3 hours until frozen. Best kept in the freezer and let stand before indulging!