Feel-good fudge that is rich, nutty, creamy and studded with succulent sour blackberries . . . Ummm yes pa-lease.
Makes 20 bite-sized pieces
½ cup extra virgin coconut oil
1 cup smooth peanut butter
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp Himalayan pink salt
1 cup frozen blackberries
1) Line a baking dish with baking paper.
2) Mix together all the ingredients, except the frozen blackberries, to create a smooth, glossy mixture. Fold in most of your frozen blackberries, then scatter remaining ones on top. Freeze for a couple of hours until solid.
3) Remove and cut into bite-sized pieces, then return to the freezer to store. Yum!
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
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