My life has been a true adventure recently. I’ve been travelling on the road without a place to call home for about four months now. It’s been thrilling, scary, exciting and so many things all at once. I’ve since decided that I’m going to start sharing and documenting more of my life with you, and the stories I’ve been collecting on my journey. That way, I can always remember the crazy moments I’ve been blessed with, and experience the joy of telling these tales to you.
Over the last year, my ability and time to create new blog content has been limited. My life really has been a process, and I’ve gone through things I never planned or expected would actually ever happen. Because of this, I’ve been disappointed not to have been able to dedicate as much as I wanted to to this space, and express the things I wanted to. However, my heart always has, and always will be in this creative process – and I have no desire to stop this website anytime soon.
My work, and the vision I have for it, has taken detours, and far more time to grow than I originally wanted. But, I can honestly tell you, I am now in a space where I feel ready. Ready to grow, ready to share, and ready to really make my dreams happen. I have big plans for my work, and I really pray, every day, that now is the time for these dreams to come into fruition.
I don’t usually share too much of my personal process in my recipe posts, however, due to my distance over the recent months, I felt like this was necessary. And, I wanted to let you know, that I really am focused on this space now and my content is my top priority. I have so many new ideas, and things I’m ready to talk about.
It’s safe to say, I’m back. Finally. Thank you to everyone who has stuck with me through the three years since the start of this project. I truly appreciate you, and I owe all of this to you. Your support is what drives me to create. Every single day.
Now, I move onto the recipe.
To celebrate my true return, I had to start with a chocolate recipe. You all know that chocolate is my absolute, number one love in life. It gives me fuel, and it gives me purpose. I partnered up with one of my favourite brands for this recipe, The Raw Chocolate Company, and used some of their delicious products to create this special dish.
For this praline creation, I used a combination of their Cacao Powder, Coconut Sugar and Chocolate Mulberries. I mixed cacao powder with cocoa powder, cacao butter, coconut sugar, water and crushed pecans – to make a rich, indulgent praline-y, fudge-y, decadent chocolate treat that can be whipped up and dived into no matter the occasion. It’s a simple recipe to make, and ready to take a bite into within a couple of hours – so prepare yourself to feast on this.
I hope you enjoy!
chocolate pecan praline fudge
makes about 16 small squares
1 cup (200g) coconut sugar
1/4 cup (60ml) water
1/2 cup (50g) cacao powder
1/2 cup (50g) cocoa powder
1/2 cup (150g) cacao butter drops
1 1/2 cup (150g) ground pecan nuts
handful chocolate covered mulberries, to decorate
- Add the cacao butter into a pan, and place it onto a low-medium heat to melt. When the cacao butter has melted, add in the cocoa powder and cacao power, and stir together until smooth. Then remove it from the heat.
- Add the coconut sugar and water into another, larger pan, and place it onto a low-medium heat. Stir for 2-3 minutes until the sugar has dissolved, and then remove it from the heat.
- Next, add the ground pecan nuts into the pan with the coconut sugar, and stir them into the mixture. Then, get the cocoa butter mixture, and pour it into the pan with the coconut sugar and pecan nuts. Stir everything together until it is smooth and well mixed.
- When this is done, line a small dish with greaseproof paper, and pour the fudgy mixture into the dish. After this, move the dish into the freezer to set for about 2 hours.
- Then, remove the chocolate from the freezer and slice it into about 16 squares. Serve it straight away, or move it into the fridge to be stored for later.
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