Sour Cherry Fudge
*Prepare Macadamia Nut Yoghurt at least 3 days before time!!!
SOUR CHERRY FUDGE
2 cups of Pecans
1 cup of Dates, soaked & pitted
½ cup of fresh Coconut Mylk
½ cup of Macadamia Nut Yoghurt (recipe below)
6 Tbsp. of RAW Carob
4 Tbsp. of RAW Honey
1 tsp. Vanilla Extract
½ cup of cherries
Prepare your juicer with a blank screen. Drain the pecans and dates and put through the juicer. Add the cocconut mylk, half of the macadamia nut yoghurt along with the carob, vanilla, and honey to the pecan/date mixture. Mix by hand. Spread mixture onto a serving platter. Leave the fudge about 1/2 inch thick.
Cut the cherries up into small pieces. Mix the rest of the macadamia nut yoghurt with the cherries. Use as icing and put on top of fudge. Place in the freezer and let the topping get hard. Score with a knife into small squares before serving.
MACADAMIA NUT YOGHURT
1 cup of macadamia nuts
Soak the macadamia nuts overnight in filtered water.
Drain nugts. Put in a food processor with 2 cups of filtered water. Blend until smooth. Place in shallow container and cover with cheesecloth. Leave on the counter in a warm dry place for 24 to 36 hours. The solid will separate from the liquid and float on top. Carefully take a spoon and skim the yoghurt off and place in a separate container. Discard liquid. Store in fridge.
*These recipes are from handouts given to my mom in a Living Foods Workshop back in 2002