It’s a pretty easy recipe to make, and once you’re done you can pick out a nice cookie tin and present it to your recipient (but instruct them against shaking it). Remember to tell your candy lover to store the fudge in the refrigerator (when they are not too busy eating it) 😉
For the Pistachio Layer:
2 cups roasted pistachios
1-2 Tbs coconut oil, softened
1½ Tablespoons agave nectar or honey
1 teaspoon vanilla
1 tsp sea salt
For the Chocolate Layers:
2 1/2 cups semisweet chocolate (whatever your favorite brand happens to be)
1/4 coconut oil, softened
Line a 9 x 13 in. baking pan with parchment paper and set aside.
Begin with roasted pistachios (either roast them in the oven or buy them pre-roasted, but try to get them unsalted, as this will add an unnecessary amount of sodium to the recipe). Pulse the pistachios in a food processor until the nuts begin to stick to the sides (you’ll end up making a pistachio butter by the time you are done blending). Add the coconut oil to help the pistachios turn into a butter. When the mixture is completely smooth, add your sweetener of choice, the vanilla and the salt. Set this mixture aside.
Melt your chocolate with the coconut oil (either in the microwave in 10-15 second bursts and stirs) or over a double boiler on the stovetop. When the chocolate is completely melted, spread half of it onto the parchment lined baking pan. You’ll want the layer to be a little less than 1/4″ thick on the bottom. Let the chocolate harden before you move onto the next step. You can speed things up by placing your pan in the freezer for 10 minutes.
When the chocolate has completely solidified, spread the pistachio mixture over it 1/4″ from the edge of the chocolate. Spread the mixture evenly. Then top the pistachio layer with the remaining melted chocolate and also spread evenly. The idea is to get all layers pretty even so that when you cut it, the pieces of fudge will look elegant and uniform. 🙂 Return the pan to the refrigerator/freezer and allow to harden completely.
The next step is to cut the pieces of fudge in little diamonds. You can do this by making diagonal slices all the way across from left top to right bottom, and then diagonal slices from the top right to the bottom left. You can place the slices directly into your parchment-lined cookie tin with a spatula.
Now you’re all set to give a delicious, addictive homemade gift. You might not want to give it away once you try it. 😉
Join me tomorrow for another 12 Days of Christmas Picks for the Food and Wine Lover (DAY 10!!) Getting sooo close to Christmas now! Cheers! 🙂
OK, I know it’s the end of a four-day weekend for most of us, so I have a little giveaway planned to make the work comeback sting a little less! By the way, I am actually starting a new job today, so I am just thankful to have work again after a 3 1/2 month hiatus. 😉
Today, I would like to share with you a new snack item sent to me by Setton Farms: Setton Farms Pistachio Chewy Bites. It’s got two of my very favorite ingredients: pistachios and cranberries. The pistachios used in the Chewy Bites are grown right in the heart of California’s central valley (San Joaquin), and Setton attends to each detail of growing, harvesting, processing the pistachios.
Setton Farms Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios, cranberries and agave nectar in a delicious bite size bar. Pistachio Chewy Bites are heart healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great protein snack on the go. They also have no cholesterol, zero trans-fat and are a good source of dietary fiber. Each bar is about 100 calories. They’re also great before or after a race!
Do you want to try Setton Farms Pistachio Chewy Bites for FREE? Enter to win a 16-pack bag by clicking the link below!
You can find Setton Farms Pistachio Chewy Bites on Facebook here.