¾cupcoconut butter(NOT coconut oil, I use Artisana brand)
1/3cupagave nectar OR maple syrup
3Tablespoonscocoa powder
Instructions
Fudge:
In a small bowl or mason jar, add ½ cup dried cherries to ½ cup bourbon (or whiskey or rum). Let cherries rehydrate for at least an hour, preferably overnight. Drain off excess bourbon, reserving for a cocktail or sipping while making the fudge.
In bowl of the food processor, add almonds and cashews and process until very fine, almost like a flour.
Next add dates and cherries, processing until crumbly but not together in a ball.
Finally, add cocoa powder, vanilla bean paste and salt. Process until well combined.
Line an 8 x 8 baking pan with parchment paper. Press the brownie mixture into the bottom of the pan. Using a small piece of parchment on top may help smooth the mixture.
Refrigerate while preparing the topping.
Topping:
It is important to mix the topping in a bowl by hand, not with a mixer. Overmixing the topping may cause the oil to separate. Mix coconut butter and agave or maple syrup together until very well combined. Just a spoon is needed to do this. Once well combined, add in the cocoa powder. Mix until smooth, then spread over the top of the fudge base. Refrigerate for one hour.
Lift from pan by lifting out the parchment paper. Slice into desired size pieces and serve.
These keep best refrigerated.
A note: If you are serving these to children, you may omit soaking the cherries in alcohol. The mixture will be a bit more dense, however it is still a delicious brownie fudge mixture.