Reminds me of the ridiculously named Toffifay

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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.

ASSEMBLY:

–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.

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