EasterBake Hot Cross Carrot Chia Fudge Bites
EasterBake Hot Cross Carrot Chia Fudge Bites

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easterbake hot cross carrot chia fudge bites. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

EasterBake Hot Cross Carrot Chia Fudge Bites is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. EasterBake Hot Cross Carrot Chia Fudge Bites is something which I have loved my entire life.

UK's Largest Rage Of Retro Sweet Gifts. EasterBake Hot Cross Carrot Chia Fudge Bites A fun take on a classic carrot fudge recipe, these little fudge bites make for an adorable Easter dessert that is sure to disappear fast! EasterBake Hot Cross Carrot Chia Fudge Bites A fun take on a classic carrot fudge recipe, these little fudge bites make for an adorable Easter dessert that is sure to disappear fast! Grate the carrots and add them to the pan, and cook for a couple of minutes.

To begin with this particular recipe, we have to first prepare a few components. You can have easterbake hot cross carrot chia fudge bites using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make EasterBake Hot Cross Carrot Chia Fudge Bites:
  1. Prepare 250 g Carrots (grated)
  2. Get 1/2 teaspoon Chia seeds
  3. Take 4 teaspoons Water
  4. Get 28 g Butter
  5. Take 120 ml Condensed milk
  6. Get 1 teaspoon Cardamom powder
  7. Take 50 g Chopped walnuts
  8. Get (Optional plating) Small, round biscuits of any flavor
  9. Make ready (Optional garnish) Melted white chocolate

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Instructions to make EasterBake Hot Cross Carrot Chia Fudge Bites:
  1. Add the chia seeds in 4 teaspoons of water. Mix. Let it sit for 10 - 15 minutes until the chia seeds are soft and swollen.
  2. Melt butter in a pan over medium heat. Add the grated carrots, swollen chia seeds, cardamom powder and condensed milk. Mix until fully combined.
  3. Increase the heat to medium-high. Stir occasionally and continue cooking until the carrots have softened and the milk starts to boil.
  4. Once all the milk has evaporated and the mixture thickens into a 'fudgey' consistency, stir in the chopped walnuts.
  5. Turn off the heat, transfer the fudge to a bowl/plate and let it cool completely.
  6. Once cooled, the carrot chia fudge is ready to be eaten off with a spoon (like I did!) or served into a bowl, garnished with nuts.
  7. You can give this fudge an Easter twist by taking it one step further: Refrigerate the fudge for an hour so it becomes easy to shape it. Now, take a bit of the cold fudge and make tiny balls of any size you fancy. Place these balls over thin, round biscuits. I've used store-bought white chocolate flavored biscuits, but you can use any flavor you please. Finally, melt some white chocolate and drizzle it over the round bites to create a 'hot cross'.

Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion. Carrot Cake Fudge Fudge Recipe Vanilla Fudge blended with cinnamon, nutmeg and walnuts, topped with cream cheese-flavored fudge. Subtle bites of carrot cake in a fudge texture. The cinnamon and nutmeg really bring out the carrot cake feel to this fudge especially the dash of sprinkled nutmeg on top.

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