easterbake hot cross carrot chia fudge bites recipe main photo

Easy The Best EasterBake Hot Cross Carrot Chia Fudge Bites

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EasterBake Hot Cross Carrot Chia Fudge Bites.

EasterBake Hot Cross Carrot Chia Fudge Bites You can have EasterBake Hot Cross Carrot Chia Fudge Bites using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of EasterBake Hot Cross Carrot Chia Fudge Bites

  1. It’s 250 g of Carrots (grated).
  2. It’s 1/2 teaspoon of Chia seeds.
  3. It’s 4 teaspoons of Water.
  4. You need 28 g of Butter.
  5. It’s 120 ml of Condensed milk.
  6. You need 1 teaspoon of Cardamom powder.
  7. It’s 50 g of Chopped walnuts.
  8. Prepare of (Optional plating) Small, round biscuits of any flavor.
  9. Prepare of (Optional garnish) Melted white chocolate.

EasterBake Hot Cross Carrot Chia Fudge Bites step by step

  1. Add the chia seeds in 4 teaspoons of water. Mix. Let it sit for 10 – 15 minutes until the chia seeds are soft and swollen..
  2. Melt butter in a pan over medium heat. Add the grated carrots, swollen chia seeds, cardamom powder and condensed milk. Mix until fully combined..
  3. Increase the heat to medium-high. Stir occasionally and continue cooking until the carrots have softened and the milk starts to boil..
  4. Once all the milk has evaporated and the mixture thickens into a 'fudgey' consistency, stir in the chopped walnuts..
  5. Turn off the heat, transfer the fudge to a bowl/plate and let it cool completely..
  6. Once cooled, the carrot chia fudge is ready to be eaten off with a spoon (like I did!) or served into a bowl, garnished with nuts..
  7. You can give this fudge an Easter twist by taking it one step further: Refrigerate the fudge for an hour so it becomes easy to shape it. Now, take a bit of the cold fudge and make tiny balls of any size you fancy. Place these balls over thin, round biscuits. I've used store-bought white chocolate flavored biscuits, but you can use any flavor you please. Finally, melt some white chocolate and drizzle it over the round bites to create a 'hot cross'..
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recipe by Anita R @cookpad

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