Chocolate, hard candy, gummies, taffy, marzipan, creamy fudge, Egyptian ‘freska’ + ‘asaleya’ are all confections that remind many of their childhood. I love making them regularly. In fact, what I love most is placing them in a vase or vintage tin box and giving them as gifts! They look very impressive when presented this way to someone–add flowers perhaps and you’ve really made that person feel special.
At my studio Granville St. Egypt, I’ve spent quite a bit of time in the last 4 years exploring classic confections and adding a bit of a twist to those heritage recipes. Like many aspects of ‘culture’ and ‘tradition’ – over time, we seem to drop and forget parts of them. This notion applies to food as well. Many recipes of our past have somehow been left behind and are now forgotten. Reviving the classics, reinterpreting them and making them ‘relevant’ again today ( and perhaps more attractive to younger generations) has become a mission of mine and is a huge source of inspiration when developing recipes.
Making ‘clean’ confections or converting any classic recipe to a ‘clean’ recipe is a challenge I always welcome by ways of taking care of those I love around me, and comes with the territory of being EWL’s food editor! Nothing gives me more joy than to be able to cater to a wide range of people ; and pulling off a healthier inspired version from a classic recipe like this one I’m calling ‘Super Fudge’ is truly gratifying and fulfilling for me.
The name Super Fudge was devised based on the ‘clean’ and energy boosting ingredients that are in it. You have 3 key ingredients at play that together will give you A LOT of ‘sustained’ energy throughout your day (medjool dates, coconut oil, and raw cocoa). Unlike classic fudge – the super version is sweetened with medjool dates so there is no ‘sugar-crash’ at bay!
I hope you take a jab at these – perhaps plate them with frozen berries as pictured here or with a side of your favourite fruits. I like to offer fruits with fudge ‘classic’ or ‘ converted’ to counter the rich creamy-ness – it’s like taking a sip of water to cleanse your palette but with added flavor. Enjoy!
Yields 12 – 18 cubes
1 cup coconut oil
1/2 cup pitted medjool dates
1/2 cup coconut flakes
3 TBS cocoa powder
1 tsp vanilla extract or half a vanilla pod
A pinch of sea salt
In a saucepan over medium heat melt coconut oil, add medjool dates and bring heat to high. Poach dates in oil for about 2 minutes. The dates will soften and start to fall apart. Stir continuously for another 2 minutes.
Once dates have almost melted into the oil, add the oil and dates mixture to a blender and add all remaining ingredients. Blend until all ingredients are well incorporated and a glossy smooth dough has formed.
In a wax-paper lined brownie tray or any mould you have on hand, pour mixture evenly and tap to get all air bubbles out and level dough. Place in the freezer for one hour before cutting fudge into cubes.
Serve up with fruits and enjoy!
Store in the refrigerator for up to 3 weeks.