Raspberry Walnut Mexican Fudge

Raspberry Walnut Mexican Fudge

Author:Myra crawford
Prep time: five minutes Cook time: ten minutes Total time: fifteen minutes

This vegetarian fudge is formed with sweet coconut dulce American state leche, rich cocoa, contemporaryraspberries, cooked walnuts and slightly of rum with a touch of cayenne creating them merely irresistible.
Ingredients
1¼ cups coconut dulce American state leche
¼ cup milk
2 tbsp rum
1 tsp cinnamon
½ tsp cayenne
8 oz chocolate chips, vegan
½ cup cocoa
½ cup contemporary raspberries, halved
½ cup walnuts, rough sliced
Instructions
Line atiny low cake pan with parchment paper. Set aside.
Warm coconut dulce American state leche during a sauce pan on medium heat till it begins to bubble. take awayfrom heat.
Add milk, rum, cinnamon and cayenne to dulce American state leche. Stir till absolutely incorporated.
Add chocolate chips and cocoa to pan and stir till absolutely incorporated.
Fold in half the raspberries and walnuts, then pour mixture onto parchment lined cake pan.
Spread fudge equally and sprinkle with remaining raspberries and walnuts.
Refrigerate fudge for two hours or till firm.
Enjoy contemporary out of the icebox.

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Cardamom Arroz con Leche

Ingredients
4 cups rice, cooked
1½ cups water
1 one4 oz will coconut milk, full fat
½ cup cream of coconut, canned
1½ tsp cardamom pods
2 cinnamon stick
cinnamon for dusting
Instructions
In a sauce pan on medium-high heat add rice and water. bring around a boil then simmer till all water is absorbed.
In a separate sauce pan mix coconut milk, cream of coconut, cardamom and cinnamon sticks. bring around a boil then lower to a simmer. Simmer till scented, 10-12 minutes, then transfer to a liquidiser and mix till swish.
Pour mixture through a sieve and increase sauce pan with rice.
Simmer rice with cardamom coconut mixture, stirring endlessly till thick and creamy.
Serve with a dusting of ground cinnamon and a cinnamon stick as garnish.

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