A surprising ingredient makes this fudge extra sweet, moist and dense without compromising on nutrition.
Serves: 16
Preparation: 10 minutes
Cooking: 25 minutes
Ingredients
- 1/2 cup (90g) pitted prunes, chopped
- 1 (150g) cup self-raising flour, sifted
- 1/2 cup of desiccated coconut
- 110g brown sugar
- 2 tablespoons cocoa, plus two teaspoons to dust
- 100g reduced fat oil spread – melted
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
Method
Preheat oven to 106ºC. Lightly oil a 20 x 30 centimetre slice tin. Line the base and long sides with baking paper.
Process prunes in a food processor until smooth. Transfer to a large bowl. Stir in flour, coconut, sugar and cocoa. Add oil spread, egg and vanilla and stir until well combined.
Spread mixture into prepared tin. Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Stand slice in tin for 10 minutes before transferring to a wire rack to cool. Dust with extra cocoa. Cut into 16 pieces to serve.
Stores in the fridge for up to one week.
This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.
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Also read: Apple and Cinnamon Oat Cups
