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Blackberry Caramel with Fudge + Nut Crumble Topping Ingredients 100 g coconut oil 160 g pistachios, 2 tsp vanilla extract 120 ml maple syrup 50 g cocoa powder 300 g almond butter 100 g plain flour 75 g coconut oil , chilled 25 g pistachios, 25 g blanched hazelnuts 60 g caster sugar 100 g caster sugar 50 ml mirin 300 g blackberries 2 sprigs thyme | Method- Line a baking tray (20x20cm) with Cling Film. Scoop the 100g coconut oil into a food processor with the pistachios, vanilla extract, maple syrup, cocoa powder and almond butter. Blitz until you have a really smooth paste. Transfer the mixture to a tray lined with Cling Film. Place the tray in the freezer for 2 or more hours, until solid. Cut the fudge into 3x3cm squares and return to the freezer for another hour.
- Preheat the oven to 180°C. Tip the flour and the 75g of cold coconut oil into a mixing bowl then work it gently with your hands to get a breadcrumb consistency. Roughly chop the nuts and add to the flour with the sugar and a pinch of salt. Toss everything together to make a crumbly mixture then tip it onto a baking tray. Bake in the oven for 20 minutes, until golden brown then leave to cool.
- Tip the caster sugar into a small saucepan. Pour in enough water to just cover it and put the pan over a medium-high heat. Let the sugar dissolve and come to a boil. Allow it to bubble away for 7- 10 minutes, until it becomes syrupy and turns a dark amber colour. Remove from the heat, pour in the mirin, add 250g of the blackberries and the leaves from 1 sprig of thyme.
- Return the caramel to the heat for 2 minutes to let it melt again while softening the berries. Leave to cool to room temperature.
- Serve a few squares of fudge per serving plate and dot around the remaining fresh blackberries. Add the cooked blackberries and a few spoons of the caramel per plate. Top with the nut crumble and a few thyme leaves.
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