Sheree made these last October and as soon as I saw her recipe I knew I had to make them. I adapted the recipe slightly, and the result is a bitter chocolate fudge that is really good. Especially if you do not like your treats too sweet. If you prefer a sweeter fudge I would suggest using chocolate with a lower cocoa solid content.
Sometimes when you offer a hand of help, you need to expect your entire arm to be yanked off! I am very willing to give advice and offer assistance where I can. A few months ago someone asked for UK SIM cards, and as I had a few to spare, I sent them to her. These were posted at my expense, and the person claimed never to have got them. I then sent her a link where she could order them herself. And again she said they did not arrive. So, out of the goodness of my heart, I went online and organized 10 SIM cards for her. Instead of getting a thank you, all I got was a complaint that only some arrived. I found this hard to believe as I ordered for myself at the same time and I received all of mine.
Today’s inspirational recipe from Lavender and Lime ♥ Bitter Chocolate Fudge ♥ #LavenderAndLime Click To Tweet
Upon checking my profile I could see how many she had activated. So I knew for sure how many had been received. Then, last month I sent someone information on the Airalo App, and she could not make head or tail of how to install the eSIM. I offered to help, sending messages back and forth all weekend. When she landed in South Africa she sent another slew of messages and I told her the same things over and over again. Eventually I got frustrated and told her to look on their website. But instead of doing that she posted a request for help on a Facebook Group. I decided to send her the same response there as I had on WhatsApp just to make a point. This last engagement has left me very reluctant to offer my hand in help! Would you keep on offering help?
Click on the links for conversions and notes.
Bitter Chocolate Fudge
- 160 g coconut milk
- 20 g soft, pitted dates *
- 52 g cocoa powder
- 5 mls vanilla extract
- 1 pinch salt flakes
- 200 g 80% cocoa solids dark chocolate, roughly chopped
- 40 g pecan pieces, lightly toasted
- Place the coconut milk and dates into a blender and blitz until smooth
- Add the cocoa powder, vanilla and salt and blitz to combine
- Place the chocolate into a glass bowl and microwave in 30 second bursts, stirring in between, until melted
- Add the date mixture to the chocolate and stir to combine until the mixture starts to stiffen
- Pour into a brownie tin lined with clingfilm, and smooth the top using a palette knife
- Sprinkle the nuts on top and place into the fridge overnight to set
- Remove from the tin, cut into squares and store the fudge in an airtight container in the fridge
View the previous posts on June 20:
- 2022: Beetroot Pasta
- 2021: A Wedding In The Country
- 2018: Curry
- 2016: Dried Olive Savoury Biscuits
- 2013: Strawberry Sherbet
- 2012: Gratitude And A Few Announcements
- 2011: Lamb Meat Balls