Over a decade ago I had a laughing fit with a good friend of mine when he said Toffifay, you know the little half carmel cups with a hazelnut covered in nougat and topped with chocolate that you get at Christmas time. I had no idea they were called this and fay is how you say fat in Cantonese so it was just that much funnier to me. Anyway this is a recipe from Gorilla Food that won’t make you fay.
INGREDIENTS for caramel:
(makes enough for 30 pieces)
8 medjool dates
3 T grated cacao butter
–Melt cocao butter in heat proof dish set in boiling water or a double boiler if you have one. Put dates in food processor with s-blade and blend with cacao butter until smooth and caramelly. Set aside.
INGREDIENTS for fudgee star part:
17 medjool dates
3/4 cup grated cacao butter
1/4 cup cocoa powder
1/2 t vanilla
1 T coconut oil
–Melt cacao butter. Add all ingredients to food processor and blend till smooth. Set out between wax paper and flatten with rolling pin or cutting board until 2/3cm thick. Place in freezer for 10 minutes.
–Use cookie cutter for fudge. Top with small ball of caramel and squish down with a chunk of pecan or walnut. Repeat until all fudge is used up. You will have to roll and cool fudge a few times.
Store in fridge in air tight container.