This was a favorite at my recent musical Tibetan Solstice ceremony gathering in Santa Fe. After chanting we shared this delightful candy called Burfi. It is usually made with sweetened condensed milk and sugar. Instead this Paleo-adapted recipe uses coconut milk, coconut butter, and natural zero-carb sweetener. Looks complicated, but it’s so easy to make! I wanted it rich and thick, so I added 1/2 cup Vegan Coconut Milk Powder from Edward & Sons, which is optional. If you don’t have it, skip it. Yield: a 9-inch pan, or about 100 small pieces depending on how you cut them.
- 4-ounces alternative milk such as almond or coconut milk
- 6 tablespoons lemon juice (about 1/3 cup)
- 3/4 cup sweetener such as Just Like Sugar Table Top natural chicory root sweetener or your favorite dry sweetener.
- 1/2 cup (113 grams) coconut butter. If mixing by hand soften it first in a warm place.
- 1/2 cup Edward & Sons Vegan Coconut Milk Powder (Optional - If you don't have this, skip it, and the fudge will come out fine.)
- 3/4 cup Bob’s Red Mill fine almond meal / flour
- Cardamom powder to taste –1/4 teaspoon or more
- 2 pinches unprocessed salt
- 1 cup almonds and/or cashews soaked and toasted if possible.
- 1/2 cup golden raisins
- Preheat oven to 325º F.
- Mix "Cream Cheese" batter ingredients altogether in a food processor until perfectly smooth. Pulse in last the almonds and cashews briefly so they're still in chunks. At the VERY end, add raisins and pulse in once.
- Pour mixture into pan and spread flat. Bake 15 to 20 minutes until lightly brown. Allow to cool and refrigerate for several hours or overnight. When it is chilled, cut into 1-in. cubes.