Chocolate and apricot fudge

Mon 10 Apr 2017
Chocolate and apricot fudge

By Nicola Galloway 

"We have a gnarly old apricot tree in the backyard that produces around 50kg of sweet and fleshy apricots each year. The apricots we can’t eat fresh are preserved for winter breakfasts, and we keep the dehydrator filled to the brim making dried apricot slices to use in sweet treats throughout the year."

Makes: 20 squares 


100g unsalted butter
1/3 cup cream or coconut cream
2 tbsp honey or 3 tbsp maple syrup
4 tbsp cocoa or carob powder
1/3 cup dried apricots, chopped
2/3 cup nuts (almonds, hazelnuts, walnuts or nut-free coconut chips), roughly chopped
1 tsp pure vanilla extract
Pinch of salt

Continued below

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Gently melt the butter and cream together in a small saucepan. When the mixture reaches a gentle simmer, remove from the heat and whisk in the honey and cocoa until dissolved.

Stir in the remaining ingredients and pour into a lined 20cm by 10cm loaf tin. Chill for three hours to set, then cut into about 20 squares. Keep in an airtight container in the fridge.

Consume within one week.

Note: If coconut cream is used, the fudge won’t set as firmly as it will with dairy cream.

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