Macadamia Fudge with Limoncello Ganache

For a decadent fudge treat, this macadamia slab is so delicious and is topped off with the addition of a limoncello ganache, representing my love for the Italian lifestyle and culture.

Click here to watch the quick video https://vimeo.com/362506122

Line a baking tray with greaseproof paper.

In a food processor or Thermomix, blend together the dates, coconut and macadamias to form a crumble, then and add all other ingredients in and mix well.

It will require a few times of scraping and mixing, as the consistency is quite fudge like (TM speed 7, 2 minutes).

Scrape mixture onto lined tray, pressing down evenly and firmly. Set aside.

For the ganache, in a small double boiler over low heat, melt the coconut oil (TM heat 37, speed 1, 2 minutes).

Add all other ingredients except the limoncello and mix.

Add limoncello in slowly, mixing as you go. Spread ganache over the slice.

Sprinkle the cacao nibs over the top and refrigerate for one hour or until set.

FUDGE BASE

• 2 cups (260g) macadamia nuts
• 2 cups (130g) shredded coconut
• 10 Medjool dates, pitted
• 3/4 cup (75g) organic cacao powder
• 1/4 cup (70g) organic maple syrup
• 1 tsp acai powder
• 3 drops food-grade cardamom essential oil www.shantistar.com
• Pinch of pink salt

GANACHE

• 1/4 cup (50g) coconut oil
• 1/3 cup (90g) maple syrup
• 1/2 cup (50g) organic cacao powder
• 8 drops food-grade lemon essential oil www.shantistar.com
• 5 tbsp limoncello… from Bellagio, Italy of course!
• Pinch of pink salt
• 1/4 cup (30g) raw cacao nibs, for topping

dōTERRA food grade essential oils – www.shantistar.com

www.mydoterra.com/shantistar

Kits and individual oils available

🇮🇹 Why I love this one

This recipe is my little love letter to Italy. Limoncello is the famous lemon liqueur of southern Italy, made by soaking lemon peels in alcohol and sweetening it, and pairing it with dark chocolate and buttery macadamias is just… bellissimo! 🍋

✨ Why it’s so good for you

– Macadamias: one of the richest sources of healthy monounsaturated fats, the same kind found in olive oil, plus manganese and thiamine.
– Dates: natural caramel sweetness with fibre and potassium.
– Raw cacao: magnesium, iron and antioxidant flavanols.
– Acai: a deep purple Amazonian berry, packed with antioxidants.
– Cardamom oil: lovely for digestion, with a warm, exotic flavour.
– Lemon oil: cold pressed from the peel, it brings a big bright lemony hit to the ganache with just a few drops.

💡 Our tips

– Make it alcohol free: swap the limoncello for fresh lemon juice plus an extra 2 to 3 drops of Lemon oil, and add a little extra maple syrup to taste.
– Add the limoncello slowly! It can make the ganache seize if you add it all at once.
– Use a hot knife to cut neat squares.
– Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.