From our family kitchen
Hazelnut Butter Fudge with Creamed Coconut
Published
Preparation Time: 10 minutes
Cooking Time: None. Refrigerate for 2 hours
Serves: Makes 10 small squares, depending on the size of the tray
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 100g Creamed Coconut
- 50g hazelnut butter (or nut butter of your choice)
- 1 tbsp. maple syrup
- 40g hazelnuts, plus 10g chopped hazelnuts to decorate
Method
- Add the Creamed Coconut to a small pan and gently melt, over a low heat, then transfer to a food processor or blender.
- Add the nut butter, maple syrup and 40g hazelnuts and blitz for 30 secs – you can leave the nuts partially whole for a crunchier texture.
- Tip the mixture into a lined lunch-box sized container. Sprinkle the remaining chopped hazelnuts over.
- Set in the fridge for 2 hours or until completely solid, or freeze.
- Cut into bite-sized pieces to serve and store in an airtight container. (Note, in hot weather this fudge will start to melt, so store in the fridge).
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