Scrumptious apricot, almond and chocolate fudge

Eating food without gluten doesn’t mean you can’t indulge!

This gluten-free fudge recipe is packed with chocolate, dried apricots, fresh dates and almond butter, and is a surefire winner. The best part — it’s quick to whip up and is a handy recipe to have on-hand for those gluten-intolerant visitors. Make a batch and store in an air-tight container in the fridge. Enjoy!

Ingredients

• 215g whole dried apricots
• 250g fresh dates, pitted, chopped
• 145g almond spread
• 30g raw cacao powder
• 60ml melted coconut oil
• Pinch of sea salt
• 1 tbsp raw cacao nibs

Method

1. Grease the base and sides of an 11 x 21cm loaf pan and line with baking paper, allowing the edges to overhang.
2. Place one cup of the apricots in a heatproof bowl. Cover with boiling water.
3. Stand for 5 minutes. Drain. Pat dry. Finely chop remaining apricots and set aside.
4. Process the dates and soaked apricots in a food processor, scraping down sides occasionally.
5. Add the almond spread, cacao powder, coconut oil and salt. Process until smooth.
6. Press into the prepared pan and smooth the surface.
7. Sprinkle the fudge with cacao nibs. Use your hands to gently press in the fudge.
8. Place in the fridge for 4 hours.

Are you a fan of chocolate fudge?