This fudge took me few test trials to get it to perfection but it was totally worth it. I am in love with its texture, taste, smell and mostly how easy it is to make this vegan deliciousness. Literally, put the wet ingredients into the blender, mix in the dry ingredients, add fruits of your choice and bake, thats it! And the sour fruits topping work so well with sweet flavor of almonds. This is really a summer delight, especially with a scoop of ice cream, we could not stop at one slice :D
Scroll down to check out this recipe.
Some things to note:
Soaking almonds for at-least 1hr is important, otherwise the almonds will not blend smooth. I soak them the night before so that I don't have wait for 1hr.
Blending the wet ingredients + sugar for at-least 4-5mins give a consistent smooth paste, which gives this fudge a smooth and soft texture.
If you don't have matcha or don't like matcha, just replace it with 2 tablespoons of milk.
You can replace the sugar but only with the granulated sugar like coconut or brown sugar. Adding honey or agave syrups may change the consistency of the almond paste, in turn may change the texture of the fudge, but you can always try (let me know how it goes)!
I suggest using a shallow pan for baking this fudge, a thickly baked fudge can have a different texture. I like to use a tart shell, which fits the volume of this recipe perfectly (I used Ø20cm tart shell).
When it comes to fruit toppings, I find sour fruits suit best for this fudge. Fruits or berries like red currants, raspberries, blackberries, cherries etc are my choice. I also made this fudge with rhubarb and loved it. You can of course experiment with any fruits
After 30mins of baking if you still see fudge sticking to the tooth pick, it is alright. The consistency of the fudge is rather soft than spongy.
Finally, serve it warm with a scoop of ice cream to enjoy it to the fullest.
Almond Fudge With Matcha And Berries
Prep time: 20mins (+1hr if soaking) Bake Time: 30mins Total Time: 50mins (+1hr if soaking)
Serves: 4-6
Ingredients:
80g or ½ Cup Almonds (soaked at-least 1hr to O/N)
100ml Water
2 Teaspoons Matcha Powder
2 Tablespoons Warm Water
1 Tablespoon Milk of Choice
60g or 4 Tablespoon Granulated Sugar of Choice
50g Melted Margarine/Butter
1 Teaspoon Vanilla Extract
4-5 Drops Almond Extract (optional)
60g All Purpose Flour
10g Almond Flour
1 Teaspoon Baking Powder
Pinch of Salt
Sour Berries or Fruit of Choice for Topping (Red Currants, Raspberries, Blackberries, Cherries etc)
Blender, Whisk, Round baking pan or tart shell.
Directions:
Soak almonds overnight or for at-least 1hr before using
Preheat the oven to 170°C
Drain the soaked almonds and add transfer to the blender with 100ml water. Blend to a paste for 1-2 mins until no big chunks remain (it is is alright if it not a smooth paste)
In a bowl, scoop in the matcha and warm water. Whisk to dissolve. Pour the dissolved matcha into the blender with almond paste.
Next, add melted butter, sugar, milk, vanilla and almond extract to the same blender. Blend for 4-5mins continuously to get a smooth homogenous paste.
Pour this almond paste into a bowl. Sift in, all purpose flour, almond flour, baking powder and salt. Gently mix with a whisk or spatula.
Pour the the batter into the baking pan or tart shell (Ø20cm) and bake for 30mins.
Let it cool slightly before serving.
Serve:
Serve a slice of warm almond fudge with a scoop vanilla ice cream.
Thank you visiting this page and reading the recipe. I hope you like it and will try to make it at home. It is quite simple and relatively healthy recipe. Make it with the your choice of fruits and flavor it the way you like. Tag us on instagram @frompistachiowithlove if you to use this recipe.
Enjoy From Pistachio With Love!
Comments