Anna Jones’ A Modern Way to Cook arrived in my life a week ago. As you could expect – I’ve gone on a bonanza. One of the things that grabbed my eye was her fudge. Although, I suppose it actually grabbed my imagination more than my eye. Like a surprising number of things in the book, the page didn’t have a picture with it and I wasn’t sure what to expect. To be honest I kind of expected the wrong thing, because the outcome wasn’t very fudge-like. But with just a little imagination, a few tweaks and roll in cocoa powder I had some top notch energy balls.
What you need:
- 2tsp ground cardamon
- 200g cashews (unsalted)
- 150ml coconut milk
- zest and juice of 1 lemon
- 2tbsp honey
- seeds from 1 vanilla pod
- 50g goji berries
- 100g desiccated coconut
It’s really easy:
- Cover the goji berries in boiling water and leave for 5 minutes to rehydrate. Then drain and dry off with kitchen towel.
- Using a blender or hand mixer blast the cashews until they’re really fine. Then add all of the other ingredients, except the goji berries and mix them all in together until everything is coated in everything else.
- Take a shallow dish and press the mixture into it to take shape.
- Scatter the goji berries on top, pressing them in if necessary to keep them in place.
- Put the dish and mixture in the fridge for an hour (or longer) to firm up.
- When you take it out of the fridge you’ll have something that is firm enough to cut into bite sized pieces.
- Sprinkle a fairly thick layer of cocoa on a surface (I put some clingfilm down first), take the cut pieces one by one and roll them into balls in your hands. Then roll the balls over the cocoa to coat them on all sides.
They keep in the fridge for weeks, in sealed tupperware containers. I’ve taken mine to work to beat the 4pm slump. They’re made me super popular with my colleagues.