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How to make Raw Chocolate Fudge
Ingredients

For the Base

  • 1 cup raw cashews
  • 1 cup shredded coconut
  • 5 dates, pitted
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup or honey
  • 1/2 cup hot water
  • Pinch of salt

For the topping

  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil
  • 1/4 cup cocoa powder
  • 2 Tablespoons grated white or dark chocolate
Directions
  • Soak dates in hot water for 1 minute then drain.
  • Grind the cashew nuts in a food processor.
  • Add the shredded coconut and process until well combined.
  • Add dates, cocoa powder and process until a soft paste forms.
  • Finally add maple syrup and a pinch of salt and process again until a creamy texture is achieved.
  • Line a square or rectangular dish with a piece of cooking paper. Scoop the chocolate mixture onto the dish, spread out evenly and press firmly.
  • Place in the fridge while making the topping.
  • In a food processor, blend together maple syrup, cocoa powder, coconut oil and process until smooth.
  • Pour over fudge base and spread out evenly over the top.
  • Grate the chocolate on top and place the dish in the fridge to set and firm for at least 1 hour.
  • Cut into the shape you like and serve cold with tea or coffee.
  • Keep leftovers in an airtight container in the fridge.
  • Enjoy (nooshe Jan).
Tips

 Always record the date on the container of food when storing in the fridge or freezer

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
When making kebab and you’re using wooden skewers to make kebabs, soak them in water for 30 minutes before use.
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