Ricotta Fudge with Dried Fruits, Nuts and Chocolate

Ingredients: (makes about 24,  1 inch square pieces)

1. 30 oz ricotta cheese (2 tubs, 15 oz each)
2. 1/2 cup almond flour or ground almond
3. zest of 1 orange
4. 1/2 cup sugar or as much or as little needed
5. 1/2 cup dried sweetened cranberries
6. 30-35 dates
7. 1/2 cup unsweetened dark chocolate (shaved or chips)
8. 1/2 cup almonds
9. oranges extract, few drops
10. a teaspoon of ghee/or melted butter
11. pistachio, almond flakes and more dried cranberries for garnish

Note: You may use any kind and combination of dried fruits here. Figs and raisins work well too.

Method:

Place ricotta over a cheese cloth or a fine porous cloth over a sieve. Allow it to sit for about 30 minutes and then press out as much moisture (pressing down with layers of absorbent kitchen towel or paper towels) as possible.

Pulse together dates, cranberries, orange zest, almonds, sugar and chocolate. They should still be coarse.

In a blender/food processor, process ricotta until smooth.

Remove the ricotta from the processor and knead for 5 minutes. Combine almond flour and ricotta cheese.

Place the ricotta in a heavy bottomed or non stick pan over low heat and cook while stirring  frequently until it begins to look dry and forms a solid mass, about 20-30 minutes. It will be a bit sticky, but will start to pull off from the sides of the pan; the consistency will be almost like a bread dough, but still a little wet.

Alternately, you can cook the ricotta cheese in the microwave. Place cheese and almond flour in a microwave safe bowl and cook on high for 5 minutes. Take it out, stir well and cook again; repeat until the cheese starts bubbling and then stir more frequently and cook at smaller intervals until the moisture is reduced so that the cheese starts looking like a sticky dough. Cool and proceed as below.

Switch off the heat and the orange extract and the pulsed sugar and dry fruits. Slowly stir them in. Since the ricotta is still hot, most of the chocolate will melt and mix in.

Remove from the heat and slightly cool. Smear a tray/plate with ghee/butter. Scoop the ricotta mix and place on the tray/plate and flatten it uniformly on the top. Garnish with the nuts and more cranberries.

Allow to cool completely (at least an hour and a half) and refrigerate them. I was able to slice them clean

only after they chilled for a few hours. Slice them in squares or if you want you can roll them up or give them whatever shape you want. Store in a single layer in the refrigerator.

Preparation Time: 15 minutes
Cooking Time: 40 -50 minutes
Difficulty Level: Easy to Intermediate
Serves: (makes about 24, 1 inch square pieces)