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SCD Cocoa Butter Fudge Rolls

Course Dessert, Holiday, Snacks
Cuisine SCD
Keyword cocoa butter fudge, gluten free, grain free, scd candy, scd diet, scd holiday, specific carbohydrate diet, sugar free
Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 12 1/2" Pieces

Ingredients

Date Fudge Layer

  • 15 Medjool dates (pitted)
  • 2 cups cashews
  • ¼ cup cocoa butter
  • 1/2 tsp cinnamon
  • tsp sea salt
  • ½ cup chopped walnuts

Nougat Layer

  • ½ cup cashew butter - or other type of nut butter
  • ½ cup coconut flour
  • ¼ cup honey
  • ½ tsp pure vanilla extract

Instructions

Cocoa Butter Fudge Layer

  1. Melt cocoa butter in small saucepan over low heat until almost all the way melted. Remove from heat and set aside. Any small solid pieces should melt while it cools a little.

  2. Add dates, cashews, cinnamon, and slightly cooled cooca butter to food processor.

  3. Process for 4 - 5 minutes, until ingredients start to ball up

  4. On a piece of wax paper on flat surface, spread out date mixture as flat as you can with hands.

  5. Place another piece of wax paper on top and roll out mixture to ¼" thick

Nougat layer

  1. Add peanut butter and honey to small saucepan

  2. Heat over low heat until just hot enough to soften the peanut butter and honey so they blend together when stirred

  3. Remove from heat and stir in vanilla

  4. Stir in coconut flour until mixture is thick and well-blended

  5. Spread nougat mixture on top of date layer

  6. Use wax paper to gently roll layers into a roll

  7. Spread walnut pieces on wax paper in front of roll

  8. Gently roll date and nougat roll over the walnuts with just enough pressure to push nuts in a little. If it starts to crack, push it back together

  9. Wrap roll in wax paper and put in a freezer-safe bag or container

  10. Freeze for two hours

  11. Let warm up 20 - 30 minutes before slicing and serving

  12. Store slices or roll in refrigerator for up to four days and in freezer for a month