We love this recipe – you’d never guess it was healthy, it just tastes so good!
Coconut Chocolate fudge
We love this recipe – you’d never guess it was healthy, it just tastes so good. It’s clear proof that a healthy dessert really doesn’t have to be bland or tasteless.
DID YOU KNOW? Even if the packaging says it’s ‘dark chocolate’, that doesn’t mean it doesn’t contain sugar. Clever marketing will try to trick you into buying naughty treats. Stay aware, and make your own sweet treats, so you know what you are eating!
Makes 16 pieces
- 1 cup Coconut Oil, plus a little extra to grease the tin
- 1 cup Almond Butter (see recipe on page 127)
- 1⁄2 cup shredded coconut, plus a little extra to sprinkle
- 1⁄2 cup rice malt syrup
- 1 vanilla bean, seeds scraped
- 1/3 cup raw Nature’s Way Cacao Powder
- 1⁄4 cup Cacao Nibs
VARIATION: Putting a layer of smashed raspberries between the two layers of fudge adds colour and a great tart flavour. Or, we love to add a handful of almonds for extra crunch — try it out sometime!
- Line the sides and base of a 20 cm square cake tin with baking paper or grease it with coconut oil.
- Put your coconut oil, almond butter, shredded coconut, rice malt syrup and vanilla seeds in a food processor and combine really well.
- Scoop half of the mixture into the tin and smooth it out with a knife or spatula so it’s even all over. Place the tin in the freezer for 20 minutes until the fudge has firmed up slightly.
- Now it’s time to make your second layer. Turn the food processor on again and add the raw cacao powder. Blend until chocolatey and lovely, then spoon this mixture onto the already prepared layer in the tin.
- Put the fudge back in the freezer for about 20–30 minutes, then take it out and cut it into squares.
- Serve topped with the cacao nibs and extra shredded coconut.
This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty.