RECIPE: Nutty fudge squares
Ideal for a snack pack, this dairy-free take on the traditional Indian sweetmeat is the perfect marriage of the tastes of halva and fudge
Makes: 8 squares
Difficulty: Easy
Ingredients:
125ml (½ cup) coconut oil
250ml (1 cup) chickpea (gram) flour
60ml (4 tbsp) raw crunchy peanut butter
500ml (2 cups) rice milk powder
15ml (1 tbsp) toasted chopped nuts
Method:
1) Melt coconut oil over medium heat in a saucepan. Add chickpea flour and peanut butter and stir until smooth.
2) Cook on medium heat for 10 minutes, stirring frequently to prevent scorching.
3) Remove from heat and stir in the rice milk powder. Allow to cool slightly.
4) When mixture is cool enough to handle, knead lightly to form a dough.
5) Press into a small greased ovenproof dish lined with cling film or baking paper and top with nuts, pressing down gently to secure. Allow to cool completely.
6) Turn on to a board, remove cling film/paper. Cut into squares...
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