EasterBake Hot Cross Carrot Chia Fudge Bites.
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Ingredients of EasterBake Hot Cross Carrot Chia Fudge Bites
- It’s 250 g of Carrots (grated).
- It’s 1/2 teaspoon of Chia seeds.
- It’s 4 teaspoons of Water.
- You need 28 g of Butter.
- It’s 120 ml of Condensed milk.
- You need 1 teaspoon of Cardamom powder.
- It’s 50 g of Chopped walnuts.
- Prepare of (Optional plating) Small, round biscuits of any flavor.
- Prepare of (Optional garnish) Melted white chocolate.
EasterBake Hot Cross Carrot Chia Fudge Bites step by step
- 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..
- Melt butter in a pan over medium heat. Add the grated carrots, swollen chia seeds, cardamom powder and condensed milk. Mix until fully combined..
- Increase the heat to medium-high. Stir occasionally and continue cooking until the carrots have softened and the milk starts to boil..
- Once all the milk has evaporated and the mixture thickens into a 'fudgey' consistency, stir in the chopped walnuts..
- Turn off the heat, transfer the fudge to a bowl/plate and let it cool completely..
- 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..
- 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'..
recipe by Anita R @cookpad