Thursday, 1 September 2016

Coco-root fudge (AIP)

Pink fudge - coconut and beetroot

You will need:
1 cup desiccated coconut
4 generous tbsp creamed coconut / coconut butter
2 tbsp coconut flour
2 generous tbsp coconut oil, just melted but not warm
2 tbsp honey (use maple syrup for VEGAN version)
a good pinch of fine Himalayan rock salt
1 small beetroot / 2 or 3 tbsp finely grated (juice and bits)

3 generous tbsp desiccated coconut, to decorate

1. Peel and finely grate the beetroot. Take 2 to 3 tbsp juice with bits.
2. 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.
3. Line a glass rectangle dish with baking paper (from one side to the other, covering the bottom), spoon in the pink coco, press down with the back of the spoon, sprinkle with 3 tbsp desiccated coconut, cover with the lid and put the glass container into the refrigerator to set overnight.
4. 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.

Tip: Coconut fudge with rose water

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