Vegan Fruit and Nut Fudge
Vegan Fruit and Nut Fudge
Vegan Fruit and Nut Fudge
To make an 8cm / 7 inch square tin
This is a Guest Recipe by Honey & Co., The Financial Times.
I have substituted sugar for Coconut Sugar just to try and keep to our
preferred choice of ingredients!
It is difficult to find healthy vegan treats, but we cannot wait to try this one!
Ingredients
300g Coconut Sugar
80g whole pistachios
80g whole almonds
40g pine nuts
200g tahini paste
2 tablespoons pomegranate molasses
80g golden raisins
80g dried currants
AND THIS IS WHAT YOU DO......
- Place the sugar in a small saucepan and moisten with water to form a paste.
- Set on a high heat, bring to the boil and cook for five minutes or until the bubbles become nice and thick but haven't started to colour yet. (If you have a sugar thermometer, you want ti cook the syrup to "soft ball" stage).
- Toast the nuts in a not oven (200C Fan) for seven minutes so they are hot when your sugar syrup is read.
- Put the tahini and the pomegranate molasses into another small pan and warm carefully so it turns very liquidy. Then transfer to a large mixing bowl.
- Meanwhile, line a square tin with baking paper.
- As soon as the sugar has thickened, pour it carefully into the tahini, give it a gentle stir, then add the warm nuts and the dried fruit.
- Mix again. As soon as the mix starts to thicken, tip it into the square tin.
- Lay another sheet of baking paper on top and press flat with the base of a pan or a jar.
- Leave to cool entirely in the tin, break into shards and serve.
- They can be kept covered in a tin at room temperature for a few days.