Goji Berry Fudge Slice
Base
4 cups raw cashew/almonds
4 cups shredded coconut
520g pitted dates
200g goji berries
2 cup raw cacao powder
1 cup maple syrup
1 tsp Himalayan sea salt
Place nuts in food processor and blend till fine, add coconut, dates, berries and process until a soft paste forms. Add cacao powder and maple syrup and salt and process to combine until you have a nice creamy texture. Press firmly into a dish lined with baking paper. Place in fridge while making ganache topping
Ganache Topping
1 cup maple syrup
1/2 cup coconut oil
1 cup raw cacao powder
Pinch sea salt
In a food processor blend all ingredients together until smooth and well combined. Pour over the fudge base and spread out evenly over the top
Sprinkle with cacao nibs or pumpkin seeds and goji’s and return to fridge to set firm for at least one hour. Can freeze cut portions but will last for up to two weeks in cool room.
