These magic bars have the creaminess and density of fudge and the nuts provide a wonderful crunch. Carob and cocoa both have distinctive tastes complement one other; to make this fudge more interesting, it is comprised of two separate cocoa and carob layers.
- Yield: 16
- 1½ cups (225 g) cashew nuts
- ⅔ cup (100 g) dates, pitted
- ⅔ cup (80 g) dark raisins
- ½ teaspoon ground cinnamon
- pinch of salt
- 3 tablespoons raw cocoa powder
- 3 tablespoons carob powder
- ½ cup (60 g) Brazil nuts, cut into slivers
- 20-cm/8-inch baking dish, lined with clingfilm/plastic wrap
- Put the cashew nuts, dates and raisins in separate bowls, cover with warm water and allow to soak for 1 hour.
- Drain the soaked nuts and fruits and put in a food processor with 4–5 tablespoons water, cinnamon and salt. Blitz until smooth.
- Divide the mixture in half. Add the cocoa to one half and the carob to the other. Mix well.
- Spoon the cocoa mixture into the lined baking dish and spread level. Now spoon the carob mixture into the dish on top of the cocoa and spread level. Scatter Brazil nuts evenly over the top, pressing them gently into the fudge. Cover and freeze for at least 2 hours.
- You can also refrigerate the fudge but it will remain slightly sticky. It’s much easier to slice it when it’s frozen, and it tastes a lot better – even better than chocolate ice cream!