Caramel Fudge Gems
Updated: Aug 31, 2021
Appropriately named 'gems' because they are especially pleasing. These bites are refined sugar free (RSF), plant-based, low carb and they contain one of my all time favourite plant foods, flaxseeds.
You will love how easy these are to make and how good they taste!
Ingredients (Makes ~16 slices)
½ cup almond flour
½ cup flaxseed meal
½ cup shredded coconut
1/3 cup coconut oil, melted
2 tablespoons rice malt syrup
½ cup almond or cashew butter
¼ cup coconut cream
5 dates, deseeded and soaked in hot water for 15 minutes prior
2 tablespoons date water
1 teaspoon vanilla essence
2 teaspoons maca powder
Pinch of salt
¼ cup coconut oil
¼ cup cacao powder
1 ¼ teaspoon vanilla
1 tablespoon rice malt syrup
Line a 20 x 20 baking dish with baking paper and set aside.
In a food processor, add all base ingredients and blend until well combined, it should resemble a crumbly dough.
Add dough to the baking dish and press down with the back of a spoon to ensure it is spread evenly. Place in the fridge whilst you start the caramel layer.
Add all caramel ingredients to the food processor and blend until well combined and there are no chunky dates in the mix. It should resemble a smooth caramel.
Pour caramel over the dough layer, spreading evenly before placing in the freezer for at least an hour to set.
Bring a small pot of water to boil and add all cacao layer ingredients into a bowl that will sit nicely on top of your pot of water. Stir with a fork until melted and combined. Set aside.
Take the slice out of the freezer and slice into 16 square pieces. Using 2 forks pick up each piece and dunk it into cacao sauce, covering every corner. Put aside on some baking paper, repeating this process until all pieces are coated.
Sprinkle with salt if desired and place back in the fridge to set for 15-20 minutes.