Tuesday, 9 August 2016

Coconut fudge (AIP)

A 'no bake just cool' dessert that you can make ahead

You will need:
1 cup desiccated coconut
1 tbsp coconut flour
2 generous tbsp creamed coconut / coconut butter
3 generous tbsp coconut oil, just melted but not warm
2 tbsp honey (use maple syrup for a VEGAN version)
a good pinch of fine Himalayan rock salt
1 tbsp rose water (I used STEENBERGS)

2 generous tbsp desiccated coconut, to decorate

1. Put all the ingredients into a tall glass container and insert a hand held blender and blend for 8 to 12 seconds until well combined.
2. Line a glass rectangle dish with baking paper (from one side to the other, covering the bottom), spoon in the creamed coco, press down with the back of the spoon, sprinkle with the 2 tbsp desiccated coconut, cover with the lid and put the glass container into the refrigerator to set overnight.
3. With the help of the baking paper lift out the solid coco, place it on a chopping board and with a sharp knife cut into bite sized squares, rocking the edge of the knife carefully not to brake the edges of the squares.

Serve at parties, add to lunch boxes, keep in the fridge as guilt-free pick me ups, gift them as foodie presents. Share and enjoy!


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