From our family kitchen
Creamed Coconut Fudge Chocolate
Published
Preparation Time: 10 minutes
Cooking Time: None. Refrigerate for 30 minutes
Serves: Approximately 10
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian, Vegan
Ingredients
- FOR THE CHOCOLATE:
- 130g Creamed Coconut, melted
- 35g cacao powder
- 2 tsp. Coconut Sugar dissolved in water to create coconut nectar*optional, to taste
- FOR THE FUDGE:
- 55g Creamed Coconut, melted
- 45g Coconut Sugar
- 2 tsp. water
Method
- FOR THE CHOCOLATE:
- In a mug, mix the melted Creamed Coconut and cacao powder until fully combined. Sweeten with the Coconut Sugar syrup according to taste*.
- Fill the bottom of an 18.5x9.5cm chocolate tray mould (or similar sized tray if you haven’t got the mould), retaining what’s left to pour over the fudge.
- FOR THE FUDGE:
- In a separate mug, mix all the fudge ingredients together until the sugar has dissolved. This will be a wet dough/paste that will be very slippery. Taking pea sized amounts at a time, place into the chocolate to make individual bites of fudge.
- Top with the remaining chocolate mixture and refrigerate for 30 minutes (minimum), or freezer for 15 minutes if you want it sooner.
- Store in the fridge and serve when needed.
- *When sweetening the chocolate, remember that the fudge is sweet!
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story